To-Fish and Chips

Ingredients

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Ingredients

  • g Country Range Plain Flour
  • g Country Range Cornflour
  •   Country Range Freeze Chill Chips
  •   10/10
  • g firm tofu
  • ml malt vinegar
  •   1/4 teaspoon of salt
  • ml vegan friendly beer
  • g Nori Seaweed sheets
  •   Smashed Pea Salsa
  • g Country Range Fancy Peas
  • ml Country Range Lemon Juice
  • ml Country Range Pomace Oil
  •   1/2 red onion, finely diced
  •   Chopped, fresh dill
  •   Salt and pepper to season

Method

  • 1

    Step 1

    For the batter – mix all dry ingredients together, whisk in the beer.
  • 2

    Step 2

    Cut the tofu into four slices and top with an even slice of the Nori seaweed sheet.
  • 3

    Step 3

    Marinate the tofu in malt vinegar and season with sea salt.
  • 4

    Step 4

    Dip tofu in plain flour then the batter and fry until it floats with a dry color, 5 mins approx, at 180 degrees.
  • 5

    Step 5

    Cook the chips per manufacturer instructions.
  • 6

    Step 6

    To create the smashed pea salsa, mix the peas, red onion and chopped dill, adding the lemon juice and pomace oil as you mix.Squash the mix with a potato masher until crushed but not totally broken down.
  • 7

    Step 7

    Serve with a homemade vegan tartare sauce and the smashed pea salsa alongside your delicious crispy chips with a tomato sauce for dipping.
  • 8

    Step 8

    Finish with a lemon wedge and serve immediately.

Ingredients

  • 50 g Country Range Plain Flour
  • 50 g Country Range Cornflour
  • Country Range Freeze Chill Chips
  • 10/10
  • 350 g firm tofu
  • 20 ml malt vinegar
  • 1/4 teaspoon of salt
  • 150 ml vegan friendly beer
  • 100 g Nori Seaweed sheets
  • Smashed Pea Salsa
  • 150 g Country Range Fancy Peas
  • 10 ml Country Range Lemon Juice
  • 20 ml Country Range Pomace Oil
  • 1/2 red onion, finely diced
  • Chopped, fresh dill
  • Salt and pepper to season