1 block extra firm tofu
1 cup flour
1 teaspoon baking powder
salt and pepper to taste
oil for frying
1/2 cup water
splash of pickle juice
Slice tofu into 8 slices.
Cut Nori sheets to fit on top, on bottom of tofu.
Mix flour, water, baking powder, salt and pepper. Can thicken or thin batter to your likeness. Can sub water with soy milk or beer.
Stick Nori sheets to tofu using batter as a glue. Dip/coat tofu in batter (it's tricky to keep Nori on tofu, but well worth it.)
Fry tofu in oil, I place about a 1/2 inch of oil in a small frying pan because I don't want a lot of oil in my fish (try to keep it healthy), however more oil can be used and this would probably work in a deep fryer. Fry until golden brown.
Mix Vegenaise, pickle juice and chopped pickles for tarter sauce. I like lots of pickles.