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Classic batered chunks



  • vegan mayonnaise
  • mustard
  • white wine vinegar
  • capers, spring onion or tiny pieces of pickles (to taste)
  • spices to taste, i.e., parsley, tarragon or dill (optional)

Spicy ‘arrabiata’ dip:

  • peeled tomatoes (from a can)
  • oil of your taste
  • red, dried chilli flakes
  • garlic
  • white onion
  • sea salt and black pepper
  • basil (fresh or dried)


  • Deep frying (recommended):
    the best results are obtained by frying Vegan Fisherman products in vegetable frying oil (180 °C) for 2 – 4 minutes.
  • In the electric oven (220 °C) or hot air/ fan oven (200 °C): bake for 13 – 15 minutes, preferably with 10% steam (if possible).
  • In Airfryer: 15 minutes at 180 °C. Don’t forget to turn regularly. High- speed oven
  • In the frying pan: Bake until brown on all sides within 6-8 minutes with plenty of oil or vegetable butter/ margarine.
Everything is constantly changing. Yet, some things should remain exactly as they are. battered fish chunks is best eaten with a tasty side of remoulade (a cold, mayo-based sauce) which serves to dip in the chunks of fish + your fingers, so you can enjoy it even more! Besides mayonnaise, a good balance of mustard, spices, and tiny pieces of pickles and/or capers will create the magic you are looking for. Do you desperately want your sauce to be more up to date? Then we suggest a spicy, Italian ‘arrabiata’ dip as your kibbeling’s companion.

Preparation arrabiata dip

Heat up oil in a frying pan with non-stick coating. Add shredded or cubed white onion first. After 3 minutes, add the finely cut or pressed garlic. Let this cook together for 2 minutes, then add the can of peeled tomatoes. Add all other ingredients and let it cook and thicken on low fire and under regular stirring until it has become a delicious, thick sauce. Bon appetite!

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