For anyone that was at Bristol Vegan Fayre this weekend and tasted the fishless fish in batter you'll know why I had to try and recreate a recipe for it. It's not perfected yet, and still needs some work on it, and I don't yet have any measurements but if anyone feels like joining in on the 'research' here's what I've got so far.
Apologies if something like this has been posted before.
For the 'fish'
Freeze a block of tofu, and when defrosted, squeeze out as much liquid as possible. Slice into into several large thick pieces.
Soak the slices overnight in a stock mixture of soy sauce and kelp powder.
When ready for cooking, squeeze out as much liquid as possible. Slice a sheet of Nori seaweed into several pieces, brush the tofu with a flour and water paste (or the batter) and wrap the nori around the tofu.
Dip into the batter and fry at a high temperature until browned.
Drain off the fillets on kitchen roll and serve with chips.
For the batter:
Flour, salt, kelp powder, sunflower oil, soy sauce, soya milk.
Mix into a thick batter and season well with the salt, kelp and soy.