Oshi White Fish “Fish & Chips”
Key Product: Oshi Plant-Based White Fish Fillet
Servings: 2
A plant-based take on the classic pub favorite. Oshi’s whole-cut white fish fillets are double-coated for an ultra-crispy, golden crust with a tender, flaky center. Paired with a bright, herb-packed tartar sauce, this dish delivers that perfect balance of crunch, freshness, and indulgence.
Ingredients:
For the fish:
- 2 Oshi plant-based white fish fillets (thawed overnight in the fridge)
- High-heat oil for frying
- 2–3 tbsp plain flour (for dredging)
Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold seltzer (or cold light beer)
Zesty Tartar Sauce:
- 1/3 cup vegan mayo
- 1 tbsp finely chopped fresh dill (leaves only)
- 1 tbsp finely chopped pickles
- 1 tsp finely chopped red onion or shallot
- A squeeze of fresh lemon juice
- Salt to taste
Instructions:
1. Prepare the tartar sauce
In a small bowl, mix the vegan mayo, dill, pickles, onion, and lemon juice. Season with salt to taste and refrigerate until ready to serve.
2. Make the batter
In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the ice-cold seltzer, mixing gently until just combined. Do not overmix – a few lumps will help create a crisp, airy coating.
3. Prep the fillets
Pat the thawed fillets dry with paper towels. Lightly coat each fillet in flour, shaking off any excess. This helps the batter adhere evenly.
4. Fry the fish
Heat a deep, heavy pot with enough neutral oil to submerge the fish fully. Bring the oil to 375°F over medium heat. To test, drop in a small amount of batter – it should sizzle and float immediately. Dip each fillet into the batter, allow excess to drip off, then carefully place in the hot oil.
5. Serve
Serve immediately while hot and crispy, alongside fries and a generous portion of tartar sauce.