Ingredients
- Middletons gluten free batter mix 400g
- Blue Dragon tofu box 300g
- Everyday Favourites white wine vinegar 10g
- Seaweed sheets 16g
- Rice flour 20g
- Everyday Favourites sweet potato fries 300g
- Crushed peas 160g
Method
- Make the batter as per instructions.
- Cut the tofu into 150g fish fillet shapes - drizzle each one with 5g white wine vinegar.
- Wrap the top in 8g seaweed sheet.
- Dust in rice flour and then batter and fry at 180°C.
- Serve with fries, lemon wedge and minted crushed peas.
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