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Beer-Battered Tofish, Mushy Peas,Tartare Sauce and Chips
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Ingredients
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
or lager, vegan, ice cold - 1 sheet nori seaweed
- 1 lemon, cut in wedges, for serving
- Nutrition
- per 1 portion
- Calories
- 4569 kJ / 1098 kcal
- Protein
- 29 g
- Carbohydrates
- 79 g
- Fat
- 71 g
- Saturated Fat
- 8 g
- Fibre
- 14 g
- Sodium
- 2269 mg
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