‘Fish’ (Tofu) ‘n’ Chips with Mushy Peas

Ingredients

For the ‘fish’ (tofu)

• 680 g tofu
• 250 g seasoned cornflour
• 500 ml sparkling water
• handful ice cubes
• vegetable oil
• black pepper
• ½ lemon

For the chips

• 1 kg potatoes (waxy, preferably Maris Pipers)

For the mushy peas

• 1 shallot
• 3 cloves garlic
• handful mint leaves
• 250 g petit pois

Method

For the ‘fish’ (tofu) 

Press the tofu on a perforated tray with a tray on top overnight to release the liquid.

Cut the tofu into rectangles and marinate in a lemon and pepper rub.

Put the cornflour into a bowl. At the last minute, add the sparkling water to the cornflour a bit at a time until you get the right consistency – it should just fall off a spoon.

Add the ice and leave this to melt.

Add the tofu piece to the batter, remove, then fry at 180°C/350°F until golden.

For the chips

Cut into chips of desired size.

Blanch in water at 130°C/250°F degrees until al dente.

Deep fry until golden at 180°C/350°F.

For the mushy peas

Blanch the peas in boiling water.

Finely chop the garlic and shallot then sweat in a pan of butter.

Add the peas then blend with the mint leaves and season.

To serve

Serve the ‘fish’ (tofu) with chips, mushy peas and a tartar sauce.