Tofish and chips is a great alternative to the British classic fish and chips. The nori adds a fishy taste and the lager makes the perfect light and crispy batter.
For the tartar sauce
2 tbsp soy milk
60ml (¼ cup) olive oil
1 tsp cider vinegar
1 tbsp capers, chopped
1 gherkins, finely diced
1 sprig of dill, chopped
For the mushy peas
200g (7oz) peas
2 tbsp dairy-free butter
For the chips
450g (16oz) potatoes, cut into 2cm thick sticks
oil for frying
For the tofish
240ml (1 cup) lager
140g (5oz) self raising flour, plus a little extra for dusting
1 280g (10oz) block extra firm tofu, sliced into 4
1 sheet nori, cut into 4
oil for frying
Firstly for the tartar sauce, using a stick blender, blend the soy milk, olive oil and cider vinegar until thick. Once blended mix in the capers, gherkins and dill.
Then for the mushy peas, bring the peas to the boil and cook for 2-3 minutes, drain them and transfer to a food processor along with the dairy-free butter, then pulse until thick but not smooth.
Next for the chips, cut the potatoes into approximately 2cm thick sticks, add to a saucepan, fill the pan with water and bring to the boil. Boil for roughly 10 minutes or until chips are starting to soften but still maintain their shape, drain the chips in a colander. Heat the oil in a deep fat fryer or pan to 190C/380F and fry the chips for 4-5 minutes until golden and crispy.
Finally for the tofish; to make the batter add the self-raising flour to a bowl and slowly add the lager whilst whisking to make a thick smooth batter. Then stick a piece of nori on one side of the tofu, then dust in flour. Heat the oil in a deep fat fryer or pan to 190C/380F, then dip the tofu into the batter ensuring a good coating, then place into the oil to cook for 3-4 minutes on each side until golden.