Combine the marinade ingredients in a container.

After the tofu has been pressed for 30 minutes, cut into 4-5 slabs (about 1-inch thick each). Now create the flaky texture by slicing the tofu slices part way through repeatedly (like in the photo). Do it very carefully so you don’t cut the tofu slabs all the way through.

Now carefully add the tofu slabs inside the container with the marinade, being very gentle so they don’t break. Make sure both sides of the tofu slabs are well covered in marinade. Refrigerate overnight or for a minimum of 8 hours (don’t skip this step!).

The next day, carefully extract the tofu slabs from the marinade, and place on a cutting board with the side that is intact (not flaky) up. Using a spoon place some of the marinade on top of both sides of the slabs, tapping with your fingers a bit.

Cut the nori sheets the exact same size as the tofu slabs. Place them on top of the intact side of the slabs (the one that’s not flaky). Tap with your fingers a bit, and now squeeze half the large lemon or 1 lime on top of the nori sheet covered slices. Tap with your fingers again until the nori sheets are completely wet and “stuck” to the tofu slabs. Let sit while you prepare the batter.

In a medium-sized bowl, combine all the batter ingredients, right before frying the fysh. It should have the consistency of pouring cream or yoghurt. If it’s too thick, add a little of the fizzy liquid. If it’s too liquid, add more rice flour.

Heat a non-stick skillet with oil to 180ºC/350ºF.

Very carefully, dip the vegan fish fillets into the batter with the side of the nori sheet on top, and coat it well using a spoon to place the batter over the nori sheet side. Don’t flip the slice inside the batter, so the nori sheet doesn’t fall off.

Using a sturdy spatula, take it out of the batter and leave the excess to drip off for about 5 seconds. Now optionally add some gluten-free corn breadcrumbs on top (or not, both ways are delicious!).

Gently place the vegan fish in the hot oil, with the nori sheet side up. Shallow fry for 6-7 minutes until golden brown. Very carefully turn and cook the other side for 6-7 minutes too.

Take out of the oil very carefully, placing it on a plate lined with several layers of kitchen paper, making sure the nori sheet side is up, so it doesn’t get stuck to the paper.

Repeat the same procedure with the rest of the vegan fish fillets.

Serve with the chips, our vegan mayo (recipe link above), and the pea mash.

Bring a large pot of water to a boil.

Wash the potatoes to get rid of any dirt or peel them if you prefer. Cut the potatoes into chip shapes.

Preheat the oven to 200ºC/392ºF.

Once the water is boiling, add the baking powder. Immediately after, add the potatoes. Let them boil for 2 minutes and drain using a colander.

Place drained potatoes on a parchment paper lined baking tray. Add a drizzle of the olive oil on top, and sprinkle salt, pepper, nutritional yeast and sprigs of fresh thyme.

Bake on the middle rack of the oven for 30 minutes or until golden and crispy. Consume immediately!

Combine boiled green peas, salt, pepper, and olive oil in a bowl, and mash together.