Beer-Battered Tofish, Mushy Peas,Tartare Sauce and Chips

Tofish

• 400 g firm tofu pressed for 30 minutes then drained (see tip)
• 30 g white miso paste
• 110 g water
• 20 g freshly squeezed lemon juice
• ½ tsp garlic powder
• ½ tsp fine sea salt
• 2 pinches ground black pepper

Vegan Tartare Sauce

• 30 g pickled gherkins halved
• 200 g vegan mayonnaise (see tip)
• 15 g freshly squeezed lemon juice
• 1 Tbsp pickled capers drained
• 1 Tbsp fresh dill finely chopped

Mushy Peas and Chips

• 20 g vegetable oil plus 2 Tbsp for drizzling
• 50 g onions quartered
• 600 g water
• 800 g potatoes peeled, sliced (1 cm), then cut in sticks (1 cm)
• 400 g frozen peas
• 2 tsp fine sea salt
• ½ tsp ground black pepper
• 20 g dairy-free spread

Batter and Assembly

• vegetable oil for frying
• 240 g plain flour
• 1 tsp fine sea salt
• 1 ½ tsp baking powder
• ½ tsp garlic powder
• 260 - 300 g ale sparkling, vegan, ice cold
  of lager vegan, ice cold
• 1 sheet nori seaweed
• 1 lemon cut in wedges, for serving