For the ‘fish’ (tofu)
Press the tofu on a perforated tray with a tray on top overnight to release the liquid.
Cut the tofu into rectangles and marinate in a lemon and pepper rub.
Put the cornflour into a bowl. At the last minute, add the sparkling water to the cornflour a bit at a time until you get the right consistency – it should just fall off a spoon.
Add the ice and leave this to melt.
Add the tofu piece to the batter, remove, then fry at 180°C/350°F until golden.
For the chips
Cut into chips of desired size.
Blanch in water at 130°C/250°F degrees until al dente.
Deep fry until golden at 180°C/350°F.
For the mushy peas
Blanch the peas in boiling water.
Finely chop the garlic and shallot then sweat in a pan of butter.
Add the peas then blend with the mint leaves and season.
Serve the ‘fish’ (tofu) with chips, mushy peas and a tartar sauce.