What you need:
For the chips:
4 large potatoes, peeled and cut into ¾-inch thick chips
2 tablespoons sunflower oil
½ teaspoon malt vinegar
½ teaspoon salt
For the beer-battered tofu fish:
1½ cups all-purpose flour
2 tablespoons cornstarch
¼ teaspoon turmeric
¼ cup fresh dill, finely chopped
1 teaspoon salt
¼ teaspoon black pepper
1¼ cups cold beer
2 (9½-ounce) blocks extra-firm tofu, drained and pressed
4 sheets of sushi nori
2 cups sunflower oil
Lemon wedges, to serve
What you do:
- For the chips, preheat oven to 400 degrees. Rinse potatoes under cold water, drain, and pat dry. On a baking sheet, spread in an even layer. Drizzle with sunflower oil and bake for 50 minutes until golden and crisp.
- Remove chips from oven and sprinkle with vinegar and salt.
- For the tofu fish, in a large bowl, stir flour, cornstarch, turmeric, dill, salt, and black pepper. Slowly pour in beer and whisk to get rid of any lumps. Place batter in refrigerator.
- Slice each block of pressed tofu horizontally, to get 4 thin rectangles. Press a sheet of nori over one side of each tofu slice.
- Heat sunflower oil in a large, deep frying pan over medium heat. Remove batter from refrigerator. Dip tofu slices in batter to fully coat, then use a slotted spoon to place in pan for 3 to 4 minutes, before turning and cooking other side until light golden in color.
- Serve tofu fish and chips hot with wedges of lemon.