Beer-Battered Tofish and Chips

Name: Beer-Battered Tofish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 x 390 g/13¾ oz block of extra firm tofu, drained and patted dry; juice of 1 lemon; 1 x 390 g/13¾ oz block of extra firm tofu, drained and patted dry; 50 g/1¾ oz (½ cup) cornflour (cornstarch); 80 g/2¾ oz (scant ⅔ cup) plain (all-purpose) flour; 150 ml/5 fl oz (scant ⅔ cup) vegan-friendly pale ale; 50 g/1¾ oz (½ cup) cornflour (cornstarch); 1 lemon, cut into wedges; 1 kg/2 lb 4oz King Edward potatoes, peeled and cut into chunky chips; 750 ml/26 fl oz (3¼ cups) vegetable oil, for frying; 1 tbsp dairy-free butter; 200 g/7 oz (1½ cups) frozen petit pois; a handful of fresh mint leaves, finely chopped; 1 tsp white (distilled) vinegar sea salt and ground black pepper; 1 tsp white (distilled) vinegar sea salt and ground black pepper; vinegar Vegan Mayonnaise

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Not only does this beer-battered tofu look like the real deal but it also has added fish flavour, thanks to the nori sheet. Served with probably the best chips you’ll ever make – which take a bit of effort but are totally worth it – and super-simple minted mushy peas.

Ingredients

For the tofish

1 x 390 g/13¾ oz block of extra firm tofu, drained and patted dry
1 sheet of nori</

Europe
United Kingdom
Main course
Vegan

Method

Rinse the chips in cold water to remove excess starch. Add them to a large saucepan of cold, salted water and bring to the boil, then lower the heat and simmer for 5–8 minutes until just softened. Drain, pat dry and arrange on a baking tray. Refrigerate for at least an hour or, covered, overnight.
Make the mushy peas. Melt the butter in a small saucepan over a