To make the tofish pieces, ensure the tofu block is completely defrosted. Place between the palms of your hands and press firmly but gently to ensure all the water is squeezed out. Slice the tofu lengthways through the middle, to make two large thinner slabs. Then slice each slab in two, slightly at an angle, to make an angular fish fillet shape. Cut the nori sheet into the same shape as the tofu ‘fillets’, and stick the slices of seaweed to one side of the tofu. Press down the nori and then lay the tofu on that side, to ensure that the seaweed stays in place. Season this side of the tofu ‘fillets’ with salt.
Prepare the tartare sauce by mixing together all the ingredients in a small bowl. Cover and set aside in the fridge.
Preheat the oven to 200 ̊C/400 ̊F/gas mark 6. To make the chips, slice the potatoes lengthways to make wedges, as thin or thick as you like. Lay on a baking sheet and drizzle with the olive oil. Season with the salt and spice (if using). Using your hands, massage the wedges with the oil to ensure they are well coated and seasoned. Bake in the preheated oven for 20–25 minutes until crispy.
Put a heavy-based pan over a medium-high heat and half-fill with oil for frying. Heat to approx. 180 ̊C/350 ̊F.
Put the flour on a plate and coat the tofu pieces well. Set aside on greaseproof paper, nori-side down. Add the corn flour, salt and turmeric to the flour and mix with sparkling water to make a thin batter. Dip the tofu ‘fillets’ into the batter to coat, then gently put into the hot oil and deep-fry for 7-8 minutes, turning once, until golden and crispy. Try not to crowd the pan – it’s better to fry the tofu in two batches and keep warm in a low oven. Drain on paper towels.
Serve the tofish with the chips and tartare sauce on the side. Garnish with lemon wedges and serve with chip shop-style mushy peas, if you like.