Filet-Faux-Fish

Instructions

1. Drain the tofu, slice it into two filets and add them to a dish (see note on pressing tofu below). Add the caper brine, apple cider vinegar, juice of the lemon, dried dill, pinches of salt and pepper, and 1 tbsp vegetable oil to the dish, and toss everything through with your hands, making sure the tofu is well covered. Cover the dish and leave to marinade in the fridge for as long as possibly, but ideally at least 2 hours, turning halfway through. 
2. Add the plain flour to a small plate along with pinches of salt and pepper, then add the plant-based milk to a separate plate. Next, put the cornflakes in a tea towel and hold the ends closed, then bash the cornflakes with a rolling pin until fine and transfer to another separate bowl.
3. Once the tofu has finished marinating, use a pair of scissors to cut the nori into 2 squares the same size as the largest side of the tofu. Then line one side of each slice of tofu with a square piece of nori. Dip the nori side of the tofu into the marinade to coat it in liquid, then coat the entire piece of tofu in the flour mixture, next dip it in the plant-based milk and finally coat it with the crushed cornflakes. Repeat this step for the other slice of tofu.
4. Add a generous glug of vegetable oil to a frying pan on a medium heat. Once the oil is hot, fry the filets for 5-7 minutes until golden brown, turning halfway. Then transfer the filets to some kitchen towel and sprinkle with salt to make them extra crispy.
5. For the tartare sauce, roughly chop the capers and parsley, and finely dice the gherkin. Add everything to a small mixing bowl along with the vegan mayonnaise. Stir to combine, then set to one side.
6. Finley chop the iceberg lettuce, gherkins and red onion. To build the Filet-Faux-Fish, slice the ciabatta in half then add some chopped iceberg lettuce to the bottom half, followed by one of the filets, a slice of vegan cheese and then the second filet. Next spoon a generous helping of tartar sauce over the top filet and add slices of gherkin and red onion. And there you have it!