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Neither Fish Nor Flesh

tofu battered fried chips remoulade slaw terence trent darby Sananda Maitreya
“People, this is not a film. This is my song. Now pick up your shovel and dig.”

Theme song by Sananda Maitreya “I Don’t Want To Bring Your Gods Down” from Neither Fish Nor Flesh
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There is an oft-repeated mantra in the music industry: “You get your whole life to write your debut album. Not so much your sophomore album.” When Terence Trent D’Arby dropped Introducing The Hardline According To… in 1987, it was, in my opinion, epic. In the 2021 era of Daptone and the new soul revival, we might take this sort of reverence of old-school soul and R&B for granted, but in ’87 D’Arby was a revelation for soul fans. He combined the sex appeal and showmanship of Prince with the vocal style of Jackie Wilson and Sam Cooke. To me, D’Arby’s debut is one of the greatest soul albums of all time.

Then there’s the album serving as the recipe theme here. Two years after the essentially perfect Introducing…D’Arby released Neither Fish Nor FleshIt’s a good album, perhaps even great at points, but certainly not as epic as his debut. “I’ll Be Alright” and “Attracted To You” show a link back to the debut while progressing musically. “Roly Poly” could be a Prince track covered by Sam Cook. However, it’s the theme song here that most closely continues the promise of the debut. Gospel AF – straight-up Jackie Wilson heartrending delivery – everything a soul tune should be.  Absolutely brilliant and honestly one of the last great D’Arby tracks because later albums were meh and D’Arby changed his name likely due to the declining interest in later releases and a musical shift from that epic debut.

Sometimes you just stumble into a recipe. When creating the Soy Division Tacos, I realized I had stumbled into batter-fried tofu that, without any seasoning sorcery, tasted like fried fish. As I had previously made a fish and chips sandwich, I wondered if I could adapt that recipe to a tofu and chips dish.

The answer is a resounding YES!

It’s almost bizarre how much this mimics fish. I’ve had some suggestions on adding kelp powder, but honestly, the expense is unwarranted. This is straight-up, pub-style, crispy battered filets with crispy chips, a spicy slaw, and remoulade (because it’s better than tartar sauce). My only fail was not having some malt vinegar for the chips. I’ll be correcting that next time. And they’ll certainly be a “next time” as this is far cheaper than getting good fish and just as delicious.

Batter-fried tofu, twice-fried fries, pickle slaw, and remoulade
Makes about 2 servings

Makes about 6-8 pieces

3/4 cup flour, divided
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon hot sauce
3/4 cup seltzer water
1 lb extra firm tofu, sliced into planks
2-3 medium russet potatoes
1 1/2 quarts of vegetable oil, for frying

Scrub the potatoes well, then cut into 1/4″ thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you’re pressed for time, but your potatoes won’t turn out as crisp.

Drain and wrap the tofu in a paper towel. Press gently to remove excess moisture. Slice tofu into 1/4-inch planks. Lay them on a piece of paper towel and place another piece on top. Press gently. Allow the tofu planks to sit like this for 30 minutes.

Add 1 1/2″ of vegetable oil to a heavy-bottomed pot and heat to 330°F. Line a wire rack with 2 layers of paper towels.

Fry the potatoes in batches until a light tan color and the edges are just starting to brown. Transfer the fries to the prepared rack to drain.

In a shallow bowl, whisk 1/4 cup flour, cornstarch, garlic powder, onion powder, paprika, salt, and baking soda. Place the remaining 1/4 cup flour in a separate, shallow bowl.

Whisk the seltzer and hot sauce into the seasoned flour-cornstarch mixture. Combine into a smooth batter.

Dip each tofu plank first in the plain flour, to coat, then dip in the batter. Carefully drop the battered tofu planks into the hot oil and let fry until golden-brown, about 2-3 minutes. Remove from the oil with a slotted spoon and place on a paper towel-lined plate to drain. Serve immediately or the tofu will lose its crisp battered crust as it sits.

When all of the tofu has been fried, increase the heat of the oil to 375°F. Fry the fries a second time until they are golden brown and crisp. Drain on a rack and sprinkle with salt.

Makes about 1 cup

1/2 cup of your favorite mayo
2 tablespoons hot sauce
1 1/2 teaspoons spicy mustard
1 1/2 teaspoons lemon juice
3/4 teaspoon soy sauce
3 cloves garlic, minced fine
1 scallions, whites & greens diced fine
1 1/2 teaspoons Rock Candy Jalapenos, minced fine
1/2 teaspoon Rock Candy Jalapenos brine
1/2 teaspoon paprika
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Place all ingredients in a medium bowl. Whisk thoroughly to combine thoroughly. Store in the refrigerator.

Makes about 1 quart

10 ounces green cabbage, shredded fine
1 medium carrot, shredded
3/4 cup Rock Candy Jalapenos, minced
2 tablespoons red wine vinegar
2 tablespoons pickle brine
1/2  teaspoon white sugar
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Put the vinegar, pickle brine, sugar, salt, garlic powder, and black pepper in a small bowl. Whisk to combine thoroughly. Set aside. 

Put the cabbage, carrots, and jalapenos in a medium bowl. Toss to combine. Pour the dressing over the vegetable mix. Stir to coat. Let it rest on the counter for 30 minutes. Place in an airtight container and store in the fridge.

Posted in bushwick, comfort food, condiment, cooking, food, foodmusic, fries, music, musicfood, recipe, tofu, vegetarian

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