Rating: ★★★★☆ (4 out of 5 stars)
Vegan fish and chips, you read that right! Located just opposite the i360 tower on the seafront, No Catch have been making a bit of a name for themselves by serving up a plant-based take on the seaside favourite. A little bit like Jesus, they’re turning tofu into fish. But is it any good? I hear you traditionalists cry out! Well, check out this No Catch review to find out if it’s any good…
🥦 Vegan? Duh
🌾 Gluten Free? Yes, but not as standard and you need to enquire.
Address: 127a Kings Rd, Brighton and Hove, Brighton BN1 2FA
TLDR
- Passable vegan fish made from tofu
- Crunchy batter
- Nice dips, decent curry sauce
- Friendly service
- Don’t sleep on the sausages
What’s on the Menu 📖
I expected the menu to be a bit of a one-trick pony, with options for small or large vegan fish and chips. However, I was pleasantly surprised to find they offer both vegan cod and vegan haddock, along with a variety of other seafood-inspired bites like ‘Tofish’ bites, Tempura prawns, and even calamari… and just like any decent chippie, they serve jumbo battered sausages and battered saveloy! What a time to be alive.
Their ‘Large Plates’ (mains) all come with a portion of chips, available in regular or large sizes, and are priced similarly to traditional fish and chips. For kids, there are options like vegan cod and chips or kids sausage and chips, presumably without batter.
They even have a dessert section, although it only features one item – the new Oreo Bites, which looked pretty tempting as I saw them arrive at another table!
To complement your meal, they offer a range of dips including homemade tartare (a bargain at 99p), mushy peas, curry sauce, Frank’s hot sauce, aioli, BBQ, or mayo, along with gherkins and pickled onions. And for any homesick Scots, rejoice – they also serve Irn Bru, just like back home.
What is Vegan Fish Made From? 🐟
The vegan fish at No Catch is made from tofu, as they confirmed when I reached out to them directly. Interestingly, this detail isn’t readily available on their menus or social media – many people on Instagram have been asking about it, but answers were hard to come by. To create a more fish-like experience, they layer seaweed underneath the tofu block before battering and deep frying. This adds a fishy aroma and flavour that compliments the crunchy batter well. The curvy shape adds a hint of classiness to the dish, giving it a playful touch and I did like the spring onions on top, despite it being a little unconventional.
The batter is wonderfully crunchy and greasy, just like you’d want from a proper chippie. There’s a slight fishy smell thanks to the seaweed, which adds an authentic touch. The texture? Surprisingly good. It’s not exactly fish but definitely passable. However, the batter does get a bit repetitive and oily after a while.
While it’s quite tasty and fairly convincing, I personally don’t think it would fool me if I were blindfolded, unlike some of the more convincing meat substitutes out there. Nonetheless, it’s plant-based and an innovative, tasty take on fish and chips.
Oioi Saveloy! 🤠
The jumbo vegan saveloy was pretty damn good. It has a realistic sausage flavour and texture and is a substantial main. The batter quickly separates from the sausage itself but holds together well throughout. The density of the meat was just right, providing a satisfying bite. If I were to go back, this is probably what I’d order again instead of the fish.
Not to Forget the Chips 🥔
The chips are cooked well, golden brown, crispy, and probably made using a double or triple-cooked process. They complement the fish nicely, and I enjoyed having something familiar on my plate. I shared a regular portion with my partner, which was enough for both of us, partly because they can get a bit overwhelming after a while, rather than because of the portion size – but that’s also because we had plenty of other stuff too!
The Dip Dive 🥣
The homemade tartare and curry sauce are must-tries. The curry sauce, in particular, is a generous portion and tastes just like the kind you get at a traditional chippy.
It was interesting to have some lettuce served with my cod and chips, going against tradition and giving a nod to veganism. Maybe I’m reading too much into this, but it felt a bit lacklustre. I’d prefer a complimentary gherkin. But hey, at least there’s an attempt to include some greens!
A minor gripe – the recyclable cutlery for dining in doesn’t quite align with their sustainability mission. Since we were seated inside this time, it would be more eco-friendly to use steel cutlery. However, I appreciate that most customers probably opt for takeaway.
Vibe check 🛖
No Catch is located in a lower-ground floor restaurant with a DIY, chipboard kind of feel – pretty laid back. It’s got a bit of a hipster vibe, with Taking Back Sunday playing in the background, alt-music for alt-food. Though, amusingly, I ended up sitting near an OAP who seemed to enjoy her vegan cod, adding a touch of reality amidst the coolness, which was a relief.
Salt and vinegar are available on the table, and there’s no internet on the lower ground floor, so be prepared for a digital detox. The servers are friendly, checking in to see if the food is okay, which is always nice but maybe not necessary for a chippie! They go above and beyond.
Vegan Fish and Chips is a Must Try 🐟
No Catch offers a fun experience for everyone, not just vegans. They’ve done a decent job of creating convincing fish and chips. For vegans, this must feel like a real treat, as it’s rare to find something like this done so well.
As an omnivore (though ex-veggie), I found the meal interesting and enjoyable overall, though it’s probably not something I’d crave regularly if I’m being honest. The repetitive batter and oily flavour might be a bit much for some. I’d recommend starting with a regular portion and potentially sharing chips to gauge your limit.
In conclusion, No Catch is a quirky place worth trying at least once. Their vegan fish and chips are adequate and definitely a conversation starter.
Thanks for reading Brighton Bites Back! 🙏
Planning to eat your fish and chips on the beach? Check out these tips to prevent your food from getting stolen by seagulls!
Based in Brighton since 2023, Mitch is all about uncovering hidden gem restaurants and supporting independents over chains. With a seasoned palate developed from years of eating out, he’s your go-to for discovering the best local spots.
