Beer-battered "tofish' & chips

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Step 1

1 To make the chips, heat the oven to 200C/180C fan/gas 6. Rinse the chips under cold running water, then drain and pat dry using kitchen paper. Lay on a baking sheet in a single, even layer. Drizzle with the oil. Bake for 50 mins until golden and crisp.

Step 2

2 Meanwhile, make the beer batter.

Step 3

Stir the flour, cornflour, turmeric, dill, 1 tsp sea salt and a generous pinch of black pepper together in a large bowl.

Step 4

Slowly pour in the beer, whisking to remove any lumps. Chill in the fridge while you prepare the tofu.

Step 5

3 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 over a medium heat. Dip the tofu slices in the batter to fully coat, then use a slotted spoon to lower them into the pan. Fry for 3-4 mins before turning and cooking the other side until light golden in colour.

Step 6

4 Remove the chips from the oven and sprinkle with the vinegar and some salt. Serve the tofish and chips hot with lemon wedges on the side.