I have been making my version of tofu fish and chips or (tofish) as some people call it for a while now, so it’s been very tried and tested.
What makes my recipe so different? Well I will let you in on a secret but before I do if you see the little Ko-fi icon at the top of the page I would really appreciate your support if you like reading my blog and using my recipes. I have been sharing my recipes for free for years but now it’s becoming increasingly hard to fund myself buying new ingredients to recipe test. If you would like to support me it would mean so much. All it takes is to buy me a virtual coffee. You can choose how many 😉. Thank you.
Anyway now that’s out of the way this ingredient that makes my tofu fish so different is…… Aburaage! Yes those fluffy fried tofu sheets that make inari sushi.
Let’s make them
You will need a pack of aburaage like this
Cut the end off to make one long pocket.
Drain a pack of tofu, wrap it in kitchen towel and microwave for one minute, this helps get rid of the excess moisture quickly. Cut two pieces big enough to slot inside your aburaage pocket.
( you can skip this part but I brush the tofu with the liquid from a jar of capers ) it gives the tofu a nice flavour. Then cut four pieces of nori seed weed so that you have a piece on the two flat sides of your tofu.
Then push them into your pocket. I find the easiest way is to get it in a little and then pick up the aburaage and shake the tofu in ( much like putting a pillow into a pillowcase).
Once they are inside make up some batter with three tablespoons of plain white flour and add a pinch of salt. I like to add a tablespoon of Yuzu juice, you could also add lemon juice. Then add a little water to make a thick batter. Coat the tofu in the batter then you can also tuck in the open end as the batter will help it stick down.
Roll your battered tofu in bread crumbs and shallow fry in a neutral oil ( I used coconut butter) but you could also use sunflower oil. Fry on both sides until golden, then remove and drain on some kitchen towel to soak up any excess oil.
You can serve these Tofish in the traditional way with some chunky chips ( fries ) and mushy peas.
I actually used mashed edamame beans here mixed with guacamole and grated wasabi. All you need is a squeeze of lemon and some condiments like tartar sauce, mayonnaise or tomato ketchup. As a finishing touch I sprinkled over some ao-nori seaweed.
Hope you will enjoy these as much as I do.