Beer-battered tofu 'fish' and potato chips

Mix flour, cornstarch, cornmeal, baking powder, Old Bay, onion powder and garlic powder.

Pour in beer, letting the head settle, until the batter is slightly thinner than pancake batter.

Refrigerate the batter; the recipe says one hour, cut here to 30 minutes.

Turn a block of tofu on its side and slice into two sheets half as thick, then cut into strips.

In a baking dish mix lemon juice, dill, Old Bay and salt; lay the tofu strips in to soak, then flip to soak the other side. Refrigerate with the batter.

Cut the red potatoes into wedges, spread over two trays, season with salt and pepper, cook 30 minutes.

Set a large shallow saucepan over medium heat with oil (recipe: three inches) and heat until it shimmers.

Dredge two tofu strips at a time in cornstarch, rubbing off the excess with the fingers, then drop into the beer batter.

Fry the battered strips one minute, transfer to paper towels to drain, and repeat.

Do not skip the cornstarch dredge: without it the batter slips off the tofu.