Step 1

Preheat the oven to 220C/425F. Line a baking tray with baking paper.

Step 2

Slice the smoked tofu block into thin slices.

Step 3

Mix the miso paste with a little bit of water to make it easier to brush over your tofu slices.

Step 4

Brush each tofu slice with miso paste, on both sides. Let it sit for 10 minutes.

Step 5

While waiting, let's prepare the British chunky chips. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks.

Step 6

Blanch the potatoes in a large pan of boiling water for 2-3 mins, then drain well. Cover the pan and shake well to make the outer layer of the potatoes a little flakier. You can add 1 tsp of cornflour before shaking if you prefer.

Step 7

Place the potatoes onto the roasting tray, drizzle with oil and ensure each chip is evenly coated. Season with salt and pepper and bake in the centre of the oven for 20 minutes, turning the potatoes halfway through.

Step 8

While waiting for the potatoes to bake, it's time to fry the vegan fish.

Step 9

Sprinkle each slice of miso-marinated tofu with nori sprinkles and stack the tofu slices up to make 6 even piles. I used 4 tofu slices per pile. Wrap each pile in cut to size nori sheet. Use more miso paste to make the nori stick to the tofu. As a tip, you can use toothpicks to skewer the slices together so they are easier to handle.

Step 10

Mix all batter ingredients in a bowl.

Step 11

Heat up vegetable oil (I use olive oil) in a frying pan. The oil should be around 2 cm deep.

Step 12

Dip the nori wrapped vegan fish fillets into the batter, then immediately start frying them.

Step 13

Fry for 2 minutes on each side until the batter becomes golden and beautiful.

Step 14

If you've used toothpicks, this is the time to remove them from your vegan fish fillets!

Step 15

Serve the vegan fish with freshly baked chunky chips on the side.