A great alternative to fish is this tofu-based recipe… deeelish!
Remove as much liquid from the tofu as possible by squeezing between two paper towels with weight on top such as a chopping board and bowl.
When the tofu is ready, cut into 1cm thick fish pieces. Sprinkle with lemon juice, some garlic powder and salt and pepper. Wrap the tofu in a nori sheet.
Pour the beer into a bowl with the batter ingredients and mix until smooth. Dunk the fish pieces into the batter and then roll into the breadcrumbs on a plate. Fry in hot cooking oil until golden brown.
Cut the potatoes into chip sized slices, place in a bowl and drizzle the oil on top. Season with salt, pepper and rosemary, mix and leave for 10 minutes. Line a baking tray with baking paper, grease with oil and add the potato slices. Bake for 35 minutes or until brown and crisp.
Add the butter, peas and mint to a saucepan. Simmer for 10 minutes, squeeze lemon juice on top and season with salt and pepper. Stir then mash the peas.
Finely chop some gherkins and mix with vegan mayo.