My kids still get a craving for those crunchy-fried fast-food style "Fish Fillet Sandwiches" every now and then.
Even though this wasn't ever something I personally ate, I think we've managed a pretty good (and much more healthy!!) substitute, especially since the fish-eaters said they really like it!
The idea sorta came from Jennifer and her "Vegan Lunch Box" cookbook, but over time, I have since altered it to suit my family and the ingredients we prefer.
Crunchy "Fishy" Tofu Fillets (or "Sticks")
1 lb. package firm tofu, drained
1/3 cup flour
1 Tbsp cornmeal
2 Tbsp wheat germ
1/3 cup cornflakes
2/3 cup sliced almonds
2 tsp. kelp granules or flakes or crumbled Nori or any seaweed-y thing you might have
several shakes of cayenne or New Mexico red chile powder
1 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. dill weed
1/4 tsp celery salt
1/4 tsp lemon pepper
2/3 cup plain, unsweetened soymilk
2 Tbsp Vegenaise
1 lemon, juiced
Combine dry ingredients, EXCEPT cornflakes, and blend on high in food processor or blender until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Crush cornflakes in a plastic bag (until they're in very small but not powdery pieces) Add to dry mix. Stir. Pour the mixture into a wide baking dish or pie plate.
Mix soymilk, Veganaisse and lemon juice. Pour into another shallow dish.
Cut the tofu into even slices (or "sticks") just under ½-inch wide. Working with one piece at a time, dip the tofu into the soymilk, then toss gently in the dry mixture to coat evenly.
Fry in a non-stick pan with a bit of olive or coconut oil. Brown on one side and turn carefully, brown remaining side and sprinkle with lemon juice.
OR bake (OK, honestly - I don't think they turn out quite as flavorful or crispy, but yes, they ARE more healthy and they're still pretty good):
Place tofu pieces baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil.
Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy.
Serve with lemon and vegan "tarter sauce" or in a sandwich.
