‘To-fish’ and chips

1. Make the batter as per instructions.
2. Cut the tofu into 150g fish fillet shapes - drizzle each one with 5g white wine vinegar.
3. Wrap the top in 8g seaweed sheet.
4. Dust in rice flour and then batter and fry at 180°C.
5. Serve with fries, lemon wedge and minted crushed peas.

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