Step 1

Preheat oven to 200C/400F.

Step 2

Cut potatoes into chip shapes, you can keep the skins on or peel them. Make sure they are roughly the same size.

Step 3

Place onto a large roasting tin and coat generously with oil, salt and pepper. Mix well and then place in the oven for 35 mins. Check regularly and toss to make sure they don't stick to the pan. They should be crispy on the outside and soft through.

Step 4

Make the batter by whisking the flour, baking powder, garlic, onion, paprika, beer, salt and pepper. Set aside.

Step 5

Heat around 2 cups vegetable oil in a saucepan on medium heat. Drain any excess water from the tofu.

Step 6

Make the mushy peas. Boil the peas with some fresh mint until cooked, drain and blitz with a hand blender with vegan butter. Season with salt and pepper and leave on a low heat.

Step 7

Make the tartare sauce. Roughly chop the capers and mix all the ingredients together in a bowl. Taste and season with salt and pepper.

Step 8

Cut the tofu into 12 triangular shapes. Cut or rip nori into sizes the same size as the tofu and place on top of each tofu chunk. Squeeze a bit of lemon juice on top to help it stick.

Step 9

Check the oil is hot enough by placing the top of a wooden spoon in. If bubbles appear around it then it’s hot enough.

Step 10

Place each bit of tofish into the batter until fully covered. Carefully place into the oil and let cook for a couple of minutes until golden brown. You may need to flip it over half way.

Step 11

Serve with chips, minty mushy peas and vegan tartare sauce!