These beer battered tempeh fish tacos are to die for, and better than the real thing! Crispy on the outside, moist and savory on the inside. Get taco’ing!
Slice the tempeh into 1 1/2 inch sticks, then cut those pieces in half so you have more of a nugget.
In a dish, combine white wine vinegar, water, lemon juice, 1/4 teaspoon of old bay seasoning, 1/4 teaspoon of sea salt, and 1/4 teaspoon of white pepper together. Submerge the tempeh in this mixture and let it sit in the fridge for at least 15 minutes.
Meanwhile, prepare the kale slaw and jalapeño tartar sauce before you get deep frying so you can eat the tempeh "fish" while it's hot.
In a deep pot, heat your oil to 375°F and prepare your flour dredge and the batter.
In one bowl, combine 1/2 cup all-purpose flour, 1/8 cup corn starch, 1/4 teaspoon of sea salt, and 1/4 teaspoon white pepper together. This is the first dredge for the tempeh sticks.
In another bowl, combine 1 cup all-purpose flour, 1/4 cup corn starch, 1 teaspoon of baking powder, 1 teaspoon each of paprika and old bay seasoning, garlic powder, onion powder, and 1/4 teaspoon each of sea salt and white pepper. You will add the club soda or beer to this mixture right before frying, so make sure your oil is at the right temperature before you mix this together.
Gently place these pieces into the hot frying oil and let fry for 3 to 4 minutes until the batter is a deep golden brown colour. Use a slotted spoon to remove the tempeh pieces onto paper towel and continue frying 2 to 3 pieces at a time until they're all battered and cooked. Don't over crowd the fryer as the pieces will stick together. To prevent sticking, watch them as they first go into the fryer and keep them apart with the slotted spoon or a fork while frying.
Assemble tacos on tortillas of your choice and serve immediately. The tempeh fish sticks are even good on their own with the tartar sauce and slaw, too!