Blog Recipe Of The Week

Recipe of the Week: Vegan Beer Battered Fish & Chips

A vegan twist on classic pub food from The Edgy Veg, this fish and chips alternative substitutes fish with a vegetable and spices to create an exciting twist. Sticking to the basic elements of this British classic, this recipe features a tasty beer batter with a hint of spice. Served with fries this is the perfect option for vegan guests or a quirky Friday night treat.



1 large aubergine

1 ½   tsp milled kelp granules

1 tbsp lemon juice

1 tsp garlic powder

2-3 cups vegetable broth

Beer Batter

1 bottle beer

1½ cups all-purpose flour

½ cup all-purpose flour, reserved

1 tsp kelp granules

¼ tsp pepper

1 tsp salt

1 tsp garlic powder


Mix the kelp granules, broth, lemon juice and garlic powder in a long casserole dish until smooth. Cut the aubergine into 2 inch fillet shapes and marinate in the broth mixture for 3-5 hours.

Heat oil in a large pot of deep fryer, preheat the oven to 100 degrees C. In a large bowl, combine the beer, sifted flour and spices until just combined.

Season the eggplant with salt on both sides and coat in the batter, dredge in reserved flour and put into the hot oil. Turn frequently for about 4-5 minutes until golden brown and cooked through. Keep warm in the oven whilst you cook the rest of the fish and serve with french fries.