Beer Battered Tofish and Chips

Tofu

1. Slice the tofu into thirds along the narrow edge then cut each piece into 2 large triangles.
2. In a saucepan, add the white wine, water, lemon juice and salt and bring to the boil.
3. Add the tofu and reduce to a simmer for 15-20 minutes.
4. Remove each piece of tofu carefully, with a slotted turner, and leave them to dry on sheets of kitchen roll.
5. Cut the nori sheets to fit the shape of each piece of tofu and use one on each side (tofu doesn’t need to be completely covered).
6. Leave the tofu to sit while you get your batter ready.

Batter

1. Sieve all the flours into a large mixing bowl, add the salt, onion powder and pepper and stir.
2. Pour in the gluten free beer and whisk until the batter is smooth.
3. The consistency needs to be quite thick (not runny) but not too gloopy either. Leave the batter to stand for 15-20 minutes then whisk again before use.
4. You might need to use the first piece of tofish as a test and add more rice flour to make it thicker (if necessary) or more water to make it thinner.
5. Heat a medium saucepan half full of vegetable oil on med-high heat or use a deep fat fryer.
6. Dip one piece of tofu into the bowl of (dusting) rice flour then dip into the batter. Make sure it is completely covered in batter before lowering into the oil.
7. Cook for a few minutes or until golden brown and crispy. If it sticks to the bottom of the pan, make sure you detach it immediately or it will brown too quickly.
8. Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

For our Big Fat Chip recipe click here…