BEERBATTERED TOFISH AND CHIPS

It’s thanks to nori seaweed sheets that the tofish has a flavour of the ocean (you’ll find nori in the world food aisle of large supermarkets).

SERVES FOUR

INGREDIENTS

METHOD

For the chips 4 large King Edward potatoes, peeled and cut into 2cm-thick chips 2 tbsp sunflower oil Sprinkle of malt vinegar Pinch of sea salt For the beer-battered tofish 200g plain flour 2 tbsp cornflour Pinch of ground turmeric Small handful of fresh dill, finely chopped 1 tsp sea salt Generous pinch of black pepper 300ml cold beer (make sure it’s vegan) 2 x 280g blocks of extra-firm tofu, drained and pressed 4 sheets of sushi nori 500ml sunflower oil Unwaxed lemon wedges, to serve

To make the chips, preheat the oven to 200C/180C fan/Gas 6. Rinse the chipped potatoes under cold water, drain and pat dry. Lay the chips on a baking sheet in an even layer. Drizzle with the sunflower oil, then bake for 50 minutes until golden and crisp. Meanwhile, make the beer batter. Stir together the flour, cornflour, turmeric, dill, sea salt and black pepper in a large bowl.

Slowly pour in the beer and whisk to get rid of any lumps. Rest the batter in the fridge while you prepare the tofu.

Slice each block of pressed tofu horizontally, so you have four thin rectangles. Press a sheet of nori over one side of each tofu slice. Heat the sunflower oil in a large, deep frying pan (skillet) over a medium heat. Dip the tofu slices in the batter to coat fully then use a slotted spoon to place them in the pan for three to four minutes, before turning and cooking the other side until light golden in colour. Remove the chips from the oven and sprinkle with vinegar and salt. Serve the tofish and chips hot, with wedges of lemon.