The FridgeCam Challenge: Exploring Vegan Fish and Chips

We are Sorted, a group of mates who have your back when it comes to all things food. From cooking battles to gadget reviews, we're always up for a culinary challenge. Today, we're taking on one of our favorite dishes – fish and chips – but with a twist: veganism. According to Google Trends, the UK has been trending as most popular for veganism in 2020, ahead of countries like Australia and New Zealand.

To take on this challenge, we've enlisted the help of James, who's been experimenting with vegan fish substitutes. We're going to experiment with a couple of really popular options: aubergines and banana blossom. James, talk us through it. Sounds decent. Where are we starting? We're starting with the aubergine. We're going to blitz seaweed – two different types, dulse and nori – with a couple of teaspoons of salt, and this is going to go over our aubergines for five to six hours.

Whoa! It's basically just like drawing out the moisture from the aubergine. I'm intrigued by the curing process because when you cook an aubergine, it can be very slimy and wet. And I imagine this curing is going to get past some of that. Yeah, I say cure it; it's really just like leaving it in salt for a bit so that it draws out the moisture, and I think it's exactly that – not slimy. You say not really fishy but definitely umami. It's a great flavor. Just gonna turn them over.

We started by kind of experimenting with banana blossom, but we just didn't really like it, so we're going to try it today, and I'm not 100% sure because I've never tried banana blossom fish and chips whether we got it wrong or whether I just don't think it's as good. This goes in the fridge for six hours, so I'm gonna grab one that we did earlier. There we go. So you can see they're a little bit wet. I think the aubergine's got some color on it because an aubergine just colors as soon as you crack it open – like a banana. Yes.

As we continue with our experiment, it's clear that James is passionate about creating a vegan fish and chips experience. He's experimented with various ingredients and techniques to achieve the perfect flavor and texture. The aubergines have been marinating in seaweed for five to six hours, which will surely give them a unique taste. We're excited to see how this dish turns out and whether it lives up to its traditional counterpart.

Next, we'll be making a vegan version of tartar sauce to accompany our fish substitutes. The aroma of this sauce is already tantalizing us, and we can't wait to take a bite. Stay tuned for the next part of our FridgeCam challenge as we explore the world of vegan fish and chips. Join our community, where everything we do starts with you, and let's get cooking!

"WEBVTTKind: captionsLanguage: en(upbeat music)- We are Sorted.A group of mates who have your backwhen it comes to all things food,from cooking battles to gadget reviews.- Ben, it's not worth it!- And cookbook challengesto a mid-week meal packs app.- Crack your eggs, bake.- We uncover the toolsthat'll help us all cook and eat smarter.Join our community,where everything we do starts with you.- Hey, welcome to another FridgeCam.Now, according to Google Trends,the UK has been trending as most popularfor veganism in 2020,ahead of countries likeAustralia and New Zealand.- So we thought, why not takeone of our favourite dishes,fish and chips,and challenge James to comeup with a vegan version.- Now James, you have beenexperimenting with just that.- Yep.- Talk us through it.- We're gonna experiment with a couple ofreally popular fish substitutes,aubergines and banana blossom,which I'm not sure you guys have had,and then we're gonna make the sauce,a vegan version of tartar sauce,and then we're gonna accompany it withthe normal chips and mushy peas.- Sounds decent. Where are we starting?- We're starting with the aubergine.We're gonna blitz seaweed,two different types, dulse and nori,with a couple of teaspoons of salt,and this is gonna go over our aubergines,for five to six hours.- Whoa.- It's basically just likedrawing out the moisturefrom the aubergine.(upbeat rock music)- I'm intrigued by the curing process,because when you cook aubergine,it can be very slimy and wetand I imagine this curing isgonna get past some of that.- Yeah, I say cure it, it'sreally just like leaving itin salt for a bit so thatit draws out the moisture,and I think it is exactlythat, so it's not slimy.(upbeat rock music)- You say not reallyfishy, but definitely umami.- It's a great flavour.Just gonna turn them over.We started by kind of experimenting, here,a little bit with banana blossom,but we just didn't really like it,so we're gonna try it today,and I'm not 100% sure,'cause I've never triedbanana blossom fish and chipswhether we got it wrong,or whether I just don'tthink it's as good.This goes in the fridge for six hours,so I'm gonna grab one that we did earlier.- There we go.- So you can see they're a little bit wet.I think the aubergine'sgot some colour on it,because aubergine just coloursas soon as you crack it open.- Like a banana.- Yes.- I heard the words \"banana blossom\"for the first time five minutes ago.- No!- Quite literally theblossom, or the flower,that sort of hangs underneaththe cluster of bananas.- Next up, tartar sauce. Without egg.Cashews are a great substitute.- What's it substituting?Is it substituting theemulsification of the egg yolk?- Yeah, cashews, you know.It's fatty, it's creamy,so it's gonna give youthat kind of texture that you really want,and I guess it'll also give you flavour.We're gonna put boiling water over it,and leave it for 15 to 20 minutes.I'm just preparing myadditional ingredientsfor the mayo, so theseare capers and gherkins.Classic tartar sauce.- So it's all the classicflavours of a tartar sauce.- If it's shop-bought mayonnaise,it can be very cloying,so it'll be interesting whatthe cashew nut does to this.(bright rock music)(cheers)- Shall I cook some chips?- Ooh, yes.- We haven't got a lotto say about the chips,because they're vegan.- Are we going for slight, kind of,soggy-in-a-paper-bag kind of chips,or are we going for gastropub,triple-cooked chips?- 100% soggy-in-a-bag chips.- Yes!- You're leaving the skins on.- I am! Should I not be?- I think typically,they would be skin offin a chip shop chip, but Iprefer them with skin on.- Yeah.- Extra flavour, extra fibre,it's where all the nutrients are.- First fry, about 140? 150?So it's not very hot,it's literally just cooking them through.- That's one of my favouritephrases: the first fry.It means that thereare more frys to come.- I'm gonna have to do this in batches.- I'm looking forward toseeing you make mushy peas,because when we did aPass It On a while back,I didn't know how to make mushy peas,and everyone in the comments was like,\"Eh! I know how to make mushy peas.\"How does he not knowhow to make mushy peas?\"I thought he was British!\"- I mean there's not a lotto mushy peas though, really.- Yeah, but--- They're just peas, mushed.- You wouldn't typically makemushy peas from garden peas,they would normally be marrowfat peas.- Oh, here we go.- And therefore, you get thatslightly more pulsey, legume element.- Frozen peas.All you need to do is putboiling water over them,and they'll heat through,and they'll defrost,and they won't overcookand go grey, or brown,or whatever they go.I'm gonna chop my parsleyup, in the meantime.Right, peas. Peas are drained.Held back a little bit of the water.I'm gonna blitz about halfof them with the parsley,and some wasabi.(blender whirs)Chips, coming out.Right, the cashew nuts have been soakingin boiling water for 15 minutes or so.All the other ingredients now go in.So dill, cider vinegar, Dijonmustard and xanthan gum.And finally, the zestand juice of a lemon.(mixer whirs)That's probably pretty good.You can see it's already pretty creamy,so it's obviously adding some creaminess,but let's see what happens with the oil.- Oh, now that's different.I was expecting you to slowly drip it in.- Yeah, it all goes in, andthen you slowly incorporate it.(mixer buzzes)I think it's done.- Making good progress,James. Chips, round two.Mushy peas, done. Tartarsauce, done. Aubergine, cured.Last time we did fishand chips, as Pass It On,you made the decision to go breadcrumbs.- I did.- What about today?- We're going batter today.I made the decision to go breadcrumbs,because I thought it would be easier.Turns out it was not a popular decision.Okay, batter.Plain flour, vodka, gingerbeer and baking powder.- What's that, like a Moscow Mule?- You're gonna have torewind two of those steps.- Ginger beer, because alot of beer isn't vegan.And then vodka evaporates very quickly,compared to water or other liquid,and so it makes the battera little bit crispier.Just whisking it so it's smooth,but you don't really wanna overwork it,because it won't be quite as crisp,it'll be a little bit soggy.That's our batter. I hope it works.Chips are gonna go back in first,because then we're gonna make them soggy.I've got some banana blossom.- I've never heard ofbanana blossom before,so I am intrigued.- Common in South-East Asia,and was originally and traditionally usedas a way of adding moreveg and fibre into a diet,not as a meat substitute,but it's been kinda pickedup here and in the USas a good alternativeand a good substitute,if you're trying to replicatesome of the characteristicsof fish, for example,because you can see, it kindaflakes, the way it forms.I had it many, many, many, many,many years ago in Thailand.- I think I'm just gonna keep them as-is,and pat them dry a little bit,and then just dip them and fry them.These look pretty good.- Do they? Do they?!- Look!- Oh, yes!There's a problem though, mate.They look far too crispy, sog 'em up!- So, we'll go in withsome salt, lots of salt.Little bit of vinegar.I've soaked a tea towel in water,and it's going over the chips,and they're gonna sit in the oven.- It's the most sillything, but it will work,because soggy chips aresomehow, like, a hallmarkof great fish and chips.- So let's do the aubergine first.So, just gonna put themthrough some flour,and then put them through the batter.I'm gonna season both.I think these ones arethe most fish-shaped.That's important, right?- And this is theconversation we come back to,time and time again.How much do you try and replicate,and how much do you celebratethe shape of an aubergine?(record scratching)- Sorry, what?!(laughter)- You know what I mean.I think it's importantto celebrate vegetablesfor what they are, andnot always try and mimic.(music starts)So many meat productsare already mimickingparts of the human body.Fish fingers, meatballs.(record scratch)- What are you talking about?Why have you got a straight face?I don't think that's a human body thing,I think they're just,like, in ball shapes.- In your mind, what aremeatballs trying to replicate?- What do you think?I'm intrigued for the banana blossom,because I know you said youweren't keen on the texture.- Yeah, I wasn't.- But I wonder if that's becausethey've been tinned and canned,and I wonder if they'redifferent when they're fresh.- Yes! Ooh!- I have some soggy chips.(laughter)- I definitely saw steam.- I'm gonna start plating up.Feels quite mayo-y.- So much more vibrant thanusing the marrowfat peas.- I'm gonna go chips on the other side.The banana blossom has two minutes left,this is done.We can sit down, taste them, and compare.(energetic rock music)(bell dings)(cheers)- Good job, James.- Well done, mate.- You haven't tasted it yet.- Straight off, it smellslike fish and chips.It looks like fish andchips, and I can 100% seewhy banana blossom getsthe comparison to fish,because that looks bang on.- Let's tasteit though, I don't know.- Where are you going first?- I'm gonna go banana blossom.It sounds incredibly crispy, that batter.- Cheers.- I really like that.- Uh oh.- That has exactly what I wantfrom battered fish, about it.It's got the crunchy, crispy outside,you get a slight sog from the batter,and then, you get flaky, moist insides.- That was my side project, mate.(laughter)- I think if you eat abanana blossom on its own,I don't think there's any confusionthat it's definitely not fish,but with the batter, anda dollop of the tartar,and you shut your eyes,I don't think you'd know,and it's really good.- Seeing as you've backed the aubergineover the banana blossom,you better hope the auberginelives up to what we've just tasted.- The flavour from the seaweed is great.- I would be sohappy to be served that.- I feel like the batter on the blossomis actually a littlecrispier, a little better.Maybe it was slightly hotterwhen I put it in or something.- But I'll tell youwhat's also really good,is that tartar.When I ate it with the fish,it just complemented it perfectly.Now I'm trying to pick itapart, and look really closely,and see, and I still can't really tell.- Taste-wise, the cashews versus the eggs,it doesn't make any difference.- It's not missing anything, is it?- No, not at all.- So overall, I guess the real question iswhich fish do you prefer?Is it a pass, and whichversion would you like?- 100% a pass for me, andI think the mushy peasare inviting with an extra flavour,the cashew kinda tartar isclever, soggy chips are good.If I had to pick one or other,I think I would go banana blossom.- 100% pass from me.- Thank you, sir.- I don't know if I can decide betweenthe aubergine and the banana blossom.They both do such a greatjob, not at replicating fish,but in being fantasticdishes by themselves.I can't pick one. I won't pick one.I shan't.- I might have changed my mind.I think the banana blossom's really nice.- Do we need to pick a winner?Or is it actually just coolto experiment with somenew stuff occasionally?That's the first time I've ever triedbanana blossom like that,and I'm kind of excitedto see what else you could do with it.- Over to you guys. How did we get on?If you liked it, give the video a like,and comment down below and let us know,what other vegan ingredients or dishesshould we be experimenting with next?- Do you everhave one of those dayswhere you just can't bearsed to cook anything?Well, we certainly do, sowe've put together volume twoof our best-selling club book, CBA 2 Cook.It's a load of simple recipeswhich have been hacked,by our chefs, to make life so much easier,those days you just CBA.Head to sorted.club/bookshopto get your copy.And now for a blooper.(beep)- It's not your usual mushy peas.- No. It has more pea-ness about it.\n"