Crispy Beer-Battered Vegan Fish

Peel the celeriac and halve it. Slice each half into ½in (1.3cm) planks so they resemble fish 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 half of the rice flour (¼ cup) in a shallow bowl for dusting. Lightly coat each celeriac piece on all sides, shaking off any excess, and return to the rack.

In a mixing bowl, whisk together the all-purpose flour, the remaining ¼ cup of rice flour, ¼ tsp of the salt, baking powder and the chopped nori scraps (if any). Pour in the cold beer and gently whisk just until combined; the batter should be thin and slightly lumpy.

Heat 2 tbsp of the 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 the pan.

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 of sesame oil to the pan if needed and continue battering and frying until all pieces are done.

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