Beer-battered ToF*sh and chips

Ingredients

• 400g TheBlock ToF*sh
• 600g floury potatoes, such as Maris Piper
• 3 tbsp sunflower oil, plus more for shallow frying
• 100g plain flour, plus 2 tbsp for dusting
• 1 tsp baking powder
• 150ml cold vegan beer or sparkling water
• Salt
• Lemon wedges, peas and vegan tartare sauce, to serve

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into chunky chips, toss with 3 tbsp oil and a pinch of salt, and roast for 35–40 minutes, turning once, until golden.
2. Meanwhile, slice the ToF*sh into 4 fillets and pat dry. Dust them in 2 tbsp flour.
3. Whisk the 100g flour, baking powder and a pinch of salt with the cold beer to make a smooth, thick batter.
4. Heat 1cm of oil in a deep frying pan over a medium-high heat. Dip each fillet in the batter, let the excess drip off, and fry for 2–3 minutes on each side until golden and crisp.
5. Drain on kitchen paper, sprinkle with salt and serve with the chips, lemon, peas and tartare sauce.