1 1/2 tspEner-G, whisked with 5 TB water, mixed with 1 sheet of nori that has been ground into a powder
1 block of firm tofu, cut into 1/2 or < 1/2-inch thick sticks or slices
plenty of vegetable oil for frying
In a medium-sized bowl, mix together the flour, cornstarch and seasonings. Slowly pour in the beer and mix the batter until there are no lumps left. Place in the refrigerator for about three hours.
When you are ready to prepare the dish, start by heating plenty of oil in a small saucepan over medium high heat.
While you are waiting for the oil to heat, slice the potato into thin slices on a mandoline slicer. Test the readiness of the oil by inserting a potato slice into the oil halfway with heat-resistant tongs. If it immediately bubbles up around the potato, you are ready to fry.
Working in batches, slowly slide about 10 slices (one at a time) of the potato into the hot oil. Fry until golden, about 5 minutes. Remove the potatoes from the oil with heat-resistant tongs and let drain on paper towels, sprinkling with a little salt. Set aside.
To make the faux fish filets, work with the tofu one piece at a time, dunking it first into the Ener-G/nori mixture, then dunking it into the batter, coating well. Transfer it immediately into the hot oil and fry until golden brown, about 2-3 minutes. Remove carefully from the oil with heat-resistant tongs and place on paper towels to drain.
Serve with the potato slices, lemon wedges and malt vinegar or vegan tartar sauce, which can be made by mixing equal parts relish and Vegenaise together.
Any leftover batter can be refrigerated for an extra day or frozen for up to three months and reused.