This beer-battered tofu fish and chips is complete with tartare sauce and mushy peas. The ultimate British classic!
We’re suckers for anything battered once in a while and this really hits the spot. The tofu is a wonderful substitute in this iconic British dish and the nori really adds the taste of the sea.
Served with chunky chips, piquant tartare sauce to liven it up and a healthy dose of mushy peas, this is a dish to treasure. Serve, of course, with cheap malt vinegar.
180g plain (all-purpose) flour
1 tsp cornflour (cornstarch), plus extra to dust
1½ tsp onion powder
½ tsp garlic powder
1 tsp chilli powder
325ml pale ale (make sure you get a vegan one)
350g/1 block fresh firm tofu, drained and cut into 8–10 slices
1 sheet nori, cut into pieces to match the tofu slices
Salt and pepper
1 lemon, cut into wedges to serve
For the chips:
4–5 King Edward potatoes, peeled and cut into chunky chip shapes and left to dry out on a tea towel
750ml vegetable oil
For the mushy peas:
200g fresh or frozen peas
1 tbsp apple cider vinegar
A handful of fresh mint, finely chopped
For the Tartare Sauce:
½ jar vegan mayonnaise
2 tbsp capers, rinsed
1 gherkin, chopped
½ shallot, chopped
1 tbsp chopped fresh dill
A twist of lemon
* Tartare Sauce: Simply mix all the ingredients together and chill until ready to serve. The sauce can be stored in the fridge for up to 2 days.
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