Battered Tofu “Fish”

Ingredients

For the tofu “fish”

• 200g firm tofu
• 500ml water
• 1 tsp salt
• 1 lemon, juiced
• 1 sheet nori

for the batter

• 75g plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• ¼ tsp black pepper
• 150ml chilled water, beer or fizzy water (the bubbles will make the batter lighter)
• 500ml vegetable oil, for frying

Method

1. Place the water, salt and lemon juice in to a pan and add the tofu. Bring to the boil then simmer for 10 minutes. This will add firmness to the tofu. Remove from the water and place on a paper towel.
2. Slice the tofu into “fish” sized triangles (approximately 30g per piece). You can cut it into larger pieces for ‘fish finger’ sandwiches too.
3. Carefully cut a triangle of the nori large enough to cover one side. This acts as the skin and adds a fishy flavour to your tofu.
4. Mix the batter ingredients together in a small bowl. Don’t worry about getting it completely smooth, a few lumps are fine.
5. In a large pan gently heat the oil until sizzling hot.
6. Carefully dip the tofu into the batter, ensuring the entire surface is covered. Gently lower the pieces one at a time into the oil. Fry for approximately 5 minutes or until the batter is golden brown and crispy.
7. Lift the fried tofu out of the oil with a slotted spoon and place on a piece of absorbent paper to drain.
8. Serve your fried tofu with chips, peas or a salad.