Preheat the oven at 200C degrees.
Cover an oven tray with baking paper.
Cut the potatoes in chips. Mix with 1-2 tbsp oil, salt and pepper. Transfer them into the oven tray. Bake for about 15-20 minutes.

Grate the parsnip, tempeh and onion in a mixing bowl.
Crumble the nori sheet in very small pieces. Add to the bowl. Add 1 tbsp flour, 2 tbsp vinegar, salt and pepper. Mix well. Make rough fish-stick like shapes.

Make the batter: Mix 150 ml beer with 6 tbsp flour, 2 tbsp vinegar, garlic powder, salt and pepper. Re-make this when the first batter is finished.
Pour the breadcrumbs into a plate.
Heat 3-4 tbsp oil in a frying pan.
Dip the “fish” pieces into the batter. Cover then with breadcrumbs and fry on a medium heat until golden brown.

Make the sauce: mix the vegan mayo with chopped gurkins/capers and dill.
Serve fish and chips with this sauce.