Crispy Battered Tofu Fillets with Chip Shop Chips

Ingredients

• 600 g extra firm tofu
• 160 g plain flour
• 1 tsp baking powder
• 250 ml pale ale
• 1 nori sheet
• 900 g Maris Piper potatoes
• 1 tsp sea salt flakes
• 900 ml sunflower oil

Method

1. 1

   Press tofu between clean tea towels and weigh down for 20 minutes to remove moisture. Cut into thick fillet-shaped slabs.

2. 2

   Crumble nori finely and whisk into the batter along with flour, baking powder and ale until smooth. The nori adds a subtle sea flavour.

3. 3

   Cut potatoes into chips, rinse and dry. Double-fry: 6 minutes at 140°C, then drain and set aside.

4. 4

   Heat oil to 180°C. Dip tofu fillets in batter and fry for 4–5 minutes until deeply golden and crisp. Drain on kitchen paper.

5. 5

   Fry chips at 180°C for 3–4 minutes until golden and crisp. Season with sea salt.

6. 6

   Serve battered tofu over chips with malt vinegar, ketchup and mushy peas.