Recipe for f*sh and chips and homegrown peas




Ingredients (serves 2):

1 Tray of pea shoots (1 grow's worth)

Oven chips (or you can make your own!)

1 Pack of extra firm tofu (approx 280g)

1.5 Sheets of seaweed, aka nori, available at most large supermarkets (approx 30cm x 30cm)

20g Cornflour

90g Plain flour

1 Bottle of ale (120ml)

2 Lemons

Salt and pepper

Vegetable Oil (approx 200ml)


Kitchen roll (optional but ideal)


Method:


Drain excess water from the tofu by wrapping it in a tea towel, placing on a plate and then putting a weight on top (such as a heavy book!) for approx 20 mins


Harvest your pea shoots (ideally at around 12-14 days growing time) and roughly chop them into quarters


Making the batter

Mix together the cornflour, flour and some salt and pepper in a large bowl

Slowly add the ale, whilst mixing (ideally with a whisk) to prevent lumps


Time to put the chips in the oven!


Preparing the f*sh

Unwrap the tofu and cut into 4 even slices (or smaller if you like, as shown in the photo - this will be the size of the f*sh)

Smother the tofu in the juice of a lemon and a good pinch of salt

Using scissors, cut the seaweed (nori) to to size and wrap it around each slice of tofu. It should be big enough to wrap around your tofu once, don't worry if it doesn't fit exactly right!


Frying your f*sh

Place a deep saucepan on a med-high heat (approx 180 degrees) and pour enough oil in so your tofu will be fully(ish) submerged

Line a plate with 2 sheets of kitchen roll

Dip the seaweed covered tofu into the batter and then place in the hot oil for 3-4 mins or until golden brown

Once ready place them on the kitchen roll to drain excess oil

Do this with each piece of tofu

Re-dip the now fried tofu in your batter again and refry in the same oil for 3-4 mins or until gold brown

Once your tofu is ready, place it back on your kitchen roll, ready for serving (you can squeeze more lemon on at this point if you like!)

Get the chips out the oven!


Plating up

Plate up the chips, f*sh and pea shoots, serve with a wedge of lemon - and enjoy!