Beer-Battered Tofish and Chips

Crispy beer-battered tofu is deep-fried and served with crispy fries and a homemade tartar sauce for the ultimate vegan fish and chips

	vegetable oil , for frying
8	russet potatoes , peeled and cut into ½ inch thick fries
½ tsp	salt
¼ tsp	black pepper

Chips: Pour enough oil into large saucepan to reach 3 inches (7.5 cm) up sides. Heat over medium heat until shimmering or an instant-read thermometer registers 300°F (150°C).
In 2 batches, cook fries for 3 to 5 minutes or cooked and tender but not yet brown. Drain on paper towel–lined baking sheet.
Increase oil temperature to 350°F (180°C).
Tartar Sauce: Meanwhile, in medium bowl, stir together mayonnaise, capers, chives, lemon juice, Dijon, garlic, salt and pepper. Refrigerate until ready to serve.
Beer-Battered Tofish: In medium bowl, whisk together flour, baking powder, Old Bay seasoning, salt, black pepper, garlic powder, onion powder and paprika. Whisk in beer just until combined.
Cut tofu in half horizontally, then cut each slice in half diagonally to make 4 triangle-shaped pieces. Cut or rip pieces of nori about the same size as the tofu shape. Arrange a piece of nori on top of each tofu piece, adhering with dab of prepared batter.
In batches, dip tofish in beer batter, letting excess drip back into bowl.
Fry for 6 to 8 minutes, turning occasionally, until tofish is golden brown all over. Drain on paper towel–lined plate.
In 2 batches, add par-cooked fries to heated oil, and cook for about 2 to 3 minutes or until golden brown and crispy. Season with salt and pepper.
Serve tofish with chips, tartar sauce, and lemon wedges.

Alternatively, cook fries in air fryer according to manufacturer’s instructions.