Date posted: 12/03/2018

‘To-fish’ and chips

  • Serves 2
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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


  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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