Tofish and chips

Steps

1. Press the tofu for at least 30 minutes. Once done pat dry drain the liquid and pat the tofu dry with a paper towel.
2. Slice each block into three rectangles. Place a chopstick on either side of each block and score in a diamond pattern.
3. Mix together ingredients from stock to salt. Add the tofu, turning to cover. Set aside to marinate, flipping occasionally.
4. Bring a large pan of water to the boil. Cut the potatoes into 1cm thick chips, add to the pan and bring it back to the boil, then cook for 5 minutes.
5. Drain the chips, spread them out over a clean tea towel and leave to dry.
6. In a large bowl add the flour, cornflour, salt and pepper and mix. Slowly pour in the ale so no lumps form. Mix until smooth then set aside.
7. Cut nori into pieces the size of the tofu. Stick a piece of nori to one side of each tofu block. Hold in place with 2 toothpicks.
8. Air fry half the chips at 140°C for 3-4 minutes. Then take them out and spread out on a paper towel lined plate. Repeat for the other half.
9. Increase the heat to 180°C and put the first batch back in. Fry until golden and crispy then keep warm in the oven. Repeat with the second batch.
10. Dip the tofu blocks into the batter, turning so they're completely covered. Air fry in batches until they're golden brown all over.
11. Once each block is cooked drain on a paper towel then carefully remove the toothpicks.
12. Repeat the process again so that all the tofu blocks are double-dipped and fried in 2 coats of batter.