Crispy Beer-Battered Vegan Fish

Peel the celeriac and halve it. Slice each half into ½in (1.3cm) planks so they resemble fillets.

Bring 3qt (3L) water to a boil with 1 tsp salt. Add the celeriac, cover and simmer until just fork-tender, about 10 minutes. Drain and set on a wire rack to steam-dry until warm and slightly moist.

Press a warm celeriac piece onto a nori sheet so it adheres to one side. Trim the nori to fit. Return to the rack and repeat with remaining pieces.

Place the rice flour for dusting in a shallow bowl. Lightly coat each celeriac piece on all sides, shaking off excess. Return to the rack.

In a mixing bowl, whisk together all-purpose flour, rice flour, salt, baking powder and chopped nori. Pour in 12fl oz (355ml) cold beer and gently whisk just until combined; the batter should be thin and slightly lumpy.

Heat 2 tbsp sesame oil in a wide skillet over medium heat until shimmering. Dip a dusted piece into the batter, coat well, then lay it in the pan nori-side down. Add more pieces without crowding.

Cook about 3 minutes until the nori side is crisp and deep golden. Flip carefully and fry 2–3 minutes more until the second side is golden and the batter is set.

Transfer to a paper towel–lined tray to drain. Add another 2 tbsp sesame oil to the pan as needed and continue battering and frying until all pieces are done.

Serve hot with vegan tartar sauce, lemon wedges, chopped parsley and fries/chips on the side.