‘Fish’ (Tofu) ‘n’ Chips with Mushy Peas
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.
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.
This dish was served to Paul McCartney and his team on the ‘Out There’ tour: Montevideo, Uruguay, 19 April, 2014. Recipe courtesy of EYHO.