פיש אנד צ'יפס טבעוני

מצרכים

• Tofu-Fish’ Fillets
• 1 firm or extra-firm tofu block (I used Cauldron tofu)
• Fine sea salt
• 1 Tbsp nori sprinkles (or 1 nori-sheet, blended or finely chopped)
• 8 toothpicks
• 0.5-1 litre (17-34 fl oz) Sunflower/vegetable oil for shallow frying (or similar)
• 1 lemon, cut into wedges (for garnish & tartare sauce)
• Batter
• 60g (half cup) plain flour
• 60g (half cup) cornflour (or more plain flour instead)
• 1/2 tsp (3g) salt
• 1 tsp (3g) cracked black pepper
• 2 tsp (10g) baking powder
• 125-175ml (125ml=half a cup) ice cold water
• Chips
• 3 medium maris piper potatoes, washed (600-650g)
• Oil to coat (sunflower/vegetable or similar)
• Salt to taste
• To Garnish
• Lemon wedges
• Tomato ketchup
• Malt vinegar
• Equipment needed
• Kitchen paper or tea towel - to dry the tofu
• Frying pan or large saucepan - for shallow frying

אופן ההכנה

1. First things first . . .
2. For the chips, preheat oven to 220c (425F): for fan-assisted, 200c (390F), gas mark 7.
3. For the batter, either put some ice cubes into 200ml of cold water or put around 300ml of cold water into the freezer for around 20 minutes.
4. Preparing the Tofu-Fish Fillets
5. Chop the tofu block widthways into thin slices (around 3mm thick) and lay the slices out onto a tea towel or kitchen paper. Fold the tea towel over the tofu (or put more kitchen paper on top) to encase the tofu slices and press lightly to remove water.
6. Lightly sprinkle sea salt over the tofu slices, followed by the nori sprinkles; the more you use, the ‘fishier’ the fillets will tast