‘Fish’ (Tofu) ‘n’ Chips with Mushy Peas

Danny Livesey (EYHO)
Fried tofu on white plate next to some chilli sauce
Serves Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 15 mins
  • Ready time 30 mins

This ‘Fish’ (Tofu) ‘n’ Chips with Mushy Peas, from EYHO, was one of the dishes served to Paul McCartney and team on tour in Uruguay.

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For the 'fish' (tofu)

  • 680 g tofu
  • 250 g seasoned cornflour
  • 500 ml sparkling water
  • handful ice cubes
  • vegetable oil
  • black pepper
  • ½ lemon

For the chips

  • 1 kg potatoes (waxy, preferably Maris Pipers)

For the mushy peas

  • 1 shallot
  • 3 cloves garlic
  • handful mint leaves
  • 250 g petit pois


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.


To serve

Serve the ‘fish’ (tofu) with chips, mushy peas and a tartar sauce.


Additional notes

This dish was served to Paul McCartney and his team on the ‘Out There’ tour: Montevideo, Uruguay, 19 April, 2014. Recipe courtesy of EYHO.