Ingredients

4 servings

For the tofu
800g extra-firm tofu, drained
4 tbsp ground flaxseeds/linseeds
2x15x20cm nori sheets
475ml sunflower oil for deep frying
1 1/2 tsp baking powder
1tsp fine salt
175g plain (all-purpose) flour
750ml cold fizzy lager or sparkling water

For the chips
600g floury potatoes, cut into 1cm thick wedges
1/2 tsp fine salt
40g cornflour (corn starch)
6 tbsp neutral vegetable oil

To serve (optional)
Steamed, boiled or mushy peas
Tomato ketchup
Tartare sauce
Lemon wedges

Method

1. Preheat the oven to 200°C/Gas 6. Place several layers of kitchen paper towels or clean dish towels on a plate. Put the tofu on the towels and cover it with more paper/dish towels. Place a heavy object on top to press the water out of the tofu. Leave to drain for at least 30 minutes.
2. For the chips, put the potatoes on a large baking tray. Sprinkle over the salt and cornflour and gently toss so all the wedges are coated. Drizzle over the oil and briefly toss again. Bake for 25 minutes, until golden brown. If the chips are done before frying the tofu, turn the oven off, leaving the chips inside to keep warm.
3. While the chips are cooking, carefully split each pressed tofu block sideways through the middle, then cut each piece diagonally into two so you have eight triangular ‘fillets’.
4. Toast the ground flaxseeds/linseeds in a small frying pan over medium-high heat for 7-8 minutes, tossing regularly, until their colour deepens and they give off a fishy aroma. Set aside.
5. Cut each nori sheet into four pieces and apply one to the back of each tofu ‘fillet’ as the fish’s ‘skin’. Line a large plate with kitchen paper.
6. Heat the vegetable oil to 180°C/350°F over a medium heat in a large, deep pan or deep fat fryer.
7. While the oil is heating up, make the batter. Stir the toasted flaxseeds/linseeds, baking powder and salt into the flour in a medium bowl. Gradually whisk in the larger or sparkling water to form a smooth batter.
8. Submerge a tofu fillet in the batter, then lower it into the hot oil using a slotted spoon or tongs. Be careful, as the hot oil may spit. Batter and fry several tofu fillets simultaneously if your pan/fryer is large enough. Fry for 5/7 minutes until a golden brown crisp outer layer has formed.
9. Transfer the fried tofu to the kitchen paper to drain the excess oil. Keep the cooked fillets warm on a baking tray if you must fry two batches. Serve with chips, peas, ketchup, tartare sauce and lemon wedges.