|Middletons gluten free batter mix
|Blue Dragon tofu box
|Everyday Favourites white wine vinegar
|Everyday Favourites sweet potato fries
- 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.