Aimee Ryan’s scrumptious beer-whipped tofish and fries recipe
Recipe by Aimee Ryan of Great British Vegan: Easy Plant-Based Recipes for Cooking the Nation’s Favorite Dishes.
This beer-whipped tofu not only looks like a real bargain, it also has added fish flavor thanks to the nori sheet. Served with probably the best french fries you’ve ever made – which are a little bit of an effort but absolutely worth it – and super easy-embossed pea mash.
Prep time: 20 minutes plus cool down
Cooking time: 30 minutes
For the tofish
1 x 390 g block of extra firm tofu, drained and patted dry
1 sheet of nori
Juice of 1 lemon
80 g (a little ²⁄3 cup) simple (all-purpose) flour
½ cup corn flour (corn starch)
150 ml (barely ²⁄3 cup)
Vegan-friendly pale ale
For the chips
1 kg 4 ounce King Edward potatoes, peeled and chopped into large fries
3¼ cups of vegetable oil for frying
For the pea mash
1 tbsp non-dairy butter
1½ cups of frozen petit pois
A handful of fresh mint leaves, finely chopped
1 teaspoon white (distilled) vinegar
Sea salt and ground black pepper
1 lemon, cut into wedges
1. Rinse the chips in cold water to remove any excess starch. Transfer to a large saucepan with cold, salted water and bring to a boil, then lower the heat and simmer for 5 to 8 minutes, until just tender. Drain, pat dry and arrange on a baking sheet. Store in the refrigerator for at least an hour or covered overnight.
2. Make the mushy peas. Melt the butter in a small saucepan over medium heat. Add the peas and cook until tender for 5 minutes. Add the mint and vinegar and mash the peas with a potato masher until mushy. Season and then put a lid on the pan to keep it warm.
3rd To cook the french fries, heat the oil to about 180 ° C and carefully lower half of the potatoes into the oil. Cook for 4-5 minutes or until crispy and golden. Carefully remove the chips from the oil with a slotted spoon and allow them to drain on a paper towel. Repeat with the remaining potatoes. Season generously with salt.
4th While the fries are cooking, prepare the tofish. Cut the block in half horizontally, then create fillet shapes, triangles, or just rectangles. Use scissors to cut the nori sheet into suitable shapes so that it sits neatly on the tofu. This is similar to fish skin and also adds a fishy flavor. Squeeze half a lemon over the tofu pieces and pat the nori pans on top so they’re pretty secure.
5. Use the same pan of oil that you used to fry the chips and reheat until it is around 160 ° C. Make the batter by whisking together the flour, cornmeal, and ale, then season. Dip the tofu molds in the batter and carefully pour them into the hot oil. Cook for 3-4 minutes or until golden brown. Remove from the oil with a slotted spoon.
6th Sprinkle the tofish with salt and vinegar and serve with french fries, peas, lemon wedges and mayonnaise.