Vegan Fish & Chips

Method

1. Firstly, prepare the chips. Wash the potatoes and cut into chip shapes of your choice (thin chips will take a shorter time to cook). Leaving the skin on adds another flavour to the chips, and a little goodness.
2. Add the chips to a large saucepan and cover with water. Add a pinch of salt, then place the pan over a medium heat. Bring to a boil for 2 minutes and then drain. Par boiling the chips helps create a wonderfully soft inside.
3. Place the chips on a non-stick baking tray and drizzle over 4-5 tsp of Olive Oil. Sprinkle with salt, pepper and a pinch of plain flour. Bake for 25-30 minutes, or until golden and crispy. You can deep fry your chips, but oven baking does keep things a little healthier!
4. Whilst your chips are cooking, pour the sunflower oil into a large saucepan or deep fat fryer and heat on a medium-high heat. Make sure you're only filling a saucepan half full if you are using a pan - just in case it overflows when the fish is added.
5. Whilst the oil heats, cut the tofu block into rectangles, or fillet shapes (whichever you prefer). Using scissors, cut the Nori sheet into pieces the same size as the tofu pieces.
6. Lay the Nori onto the fillet (this resembles fish skin & also has a great flavour of the sea). Squeeze over a little lemon juice and set aside whilst you quickly whisk up your beer batter.
7. For the batter: In a large mixing bowl combine the 50g plain flour, corn flour and a pinch of salt, then add the beer and soda water to the mix. Whisk until it forms a thick batter.
8. At this point the oil should be hot enough to fry (approx. 180 C). Dip the Nori-lined tofu into the batter individually, and add them one at a time to the hot oil. Be very careful not to splash the oil out of the pan.
9. Cook until the batter is golden, then remove the 'fish' from the oil carefully and pat off excess oil using clean kitchen paper. Sprinkle with salt.
10. Remove the chips from the oven and serve with the 'fish'. Enjoy!