Tempeh “Fish” N’ Chips with Tartar Sauce


For tempeh “fish”:

  • 1 package tempeh
  • ½ tablespoon baking powder
  • ½ tablespoon chili powder
  • 2 tablespoons apple cider vinegar
  • ½ cup cornstarch
  • Vegetable oil, for frying
  • 1 cup chickpea flour
  • ½ tablespoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • 6 ounces seltzer (soda water)
  • ½ tablespoon kelp flakes

For chips:

  • 2 large russet potatoes, peeled, cut into wedges
  • Salt to taste
  • Pepper to taste
  • ¼ teaspoon garlic powder
  • Cooking oil spray

For the tartar sauce:

  • ½ cup vegan mayonnaise
  • 1 tablespoon lemon juice or more to taste
  • ½ teaspoon grated lemon zest
  • 1 tablespoon unsweetened pickle relish


  • To make Tempeh “fish”: Cut the tempeh into 2 halves to get 2 big and thin rectangles.
  • Cut each thin rectangle into 4 equal pieces, so you have 8 pieces in all.
  • Add flour, garlic powder, Old Bay seasoning, baking powder, and chili powder into a bowl and stir. Stir in vinegar and seltzer. You should have a smooth batter, free from lumps.
  • If you prefer chewy chips, do not steam the tempeh else steam for 5-6 minutes. This is to be done before cutting the tempeh.
  • Add kelp flakes and cornstarch into another bowl and stir.
  • Place a skillet over medium heat. Pour enough oil to cover 2 inches from the bottom of the pan. Let the oil heat. It should be well heated but not smoking.
  • Coat the tempeh in the cornstarch mixture. Shake the pieces to drop off the extra mixture.
  • Next, dip in the tempeh in the batter. If you prefer crunchy chips, then dredge again in the cornstarch mixture.
  • Drop the tempeh pieces carefully in the hot oil — Fry in batches.
  • When the tempeh is golden brown all over, remove with a slotted spoon and place on a plate lined with paper towels — season with salt.
  • Meanwhile, place a baking sheet in an oven and preheat the oven to 425° F.
  • Spread the potato wedges on the heated baking sheet, in a single layer. Do not overlap.
  • Spray some cooking spray over the potatoes — Bake for 30-40 minutes or until cooked through inside and golden-brown outside.
  • To make tartar sauce: Add all the ingredients for tartar sauce into a bowl and whisk well. Cover and set aside for a while for the flavors to set in.
  • Serve hot with chips and tartar sauce

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