Cassava “fish” and chips

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Cassava “fish” and chips

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Adjust Servings:
2 Cassava root
2 sheets Nori seaweed
2 tablespoons Breadcrumbs
2 tablespoons Gram flour
1 tablespoon Corn starch
½ cup Water
½ cup for frying Olive oil
to taste Salt and pepper

Nutritional information

3.8 g
Total fat
0 mg
274 mg
551 mg
58 g
Total carbs

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  • Kid-Friendly

One of the most popular British foods in a vegan key - cassava makes a perfect vegetable fish.

  • 40 minutes
  • Serves 4
  • Medium




How many times you’ve wished for a vegan option for a worldwide famous dish? This is just that: cassava root makes an incredible substitute for fish and can be used for a variety of dishes with fish fillets. The secret is to boil the root: depending on how long you boil it, you can obtain a softer or firmer texture. However, boiled cassava highly resembles cod, which is just what you need for a typical “fish&chips” dish as it is served in all UK pubs.

To prepare this dish, first, you peel the cassava and cut it into “fillets”. Then, you wrap each fillet in nori seaweed and boil them for 10 minutes – this will give the cassava a sea scent. You then prepare the batter with a mix of flour and breadcrumbs and finally pan-fry it until it is golden-brown.

Serve your fish with fries (I chose crinkled French fries), a touch of vegan mayonnaise, some lemon wedges, and some greens (lettuce or cucumber).

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5 minutes

Prepare the fillets

With a potato peeler, remove the skin of the cassava roots. Halve then lengthwise and then quarter each root to obtain your "fillets". Cut each nori seaweed sheet into 4 pieces and wrap each piece around a cassava fillet. Damp them with a brush or a wet cloth in a way that the nori sticks to the fillet.

15 minutes

Boil the cassava

Add 3/4 water to a soup pot and bring it to the boil over high heat. When the water boils, drop the cassava fillets into the water and boil for 9-10 minutes. Do not leave longer: the cassava will be too soft to manipulate.
The nori sheets will probably dissolve in the water. Take the cassava off the heat, drain and set aside.

5 minutes

Prepare the batter

Mix the flour, breadcrumbs, and cornstarch together. Add the water and mix well until you obtain a smooth batter.

10 minutes

Fry the fillets

Dip each fillet in the batter and coat them on all sides. Heat the olive oil in a large skillet or a wok. When the oil is hot, place the fillets in the skillet and allow to fry on all sides until golden-brown. Then, place them in a plate lined with kitchen paper.

5 minutes


Serve the cassava fillets together with fries, greens and lemon wedges. Sprinkle with parsley if desired.


I love three things in life: my wife, my cats, and a good meal with a glass of wine. When I met Simona, it was easy to leave meat, dairies and fish behind... I don't miss it! Being vegan has never been a challenge. Over time, Simona and I started to prepare meals together and I discovered that I like cooking too! So, this is my blog... from husband to a vegan cook in one click!

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