Ingredients
For the fish fry
Oil for frying, about 1 quart
1 cup finely ground cornmeal
1 cup all-purpose flour
1 teaspoon creole seasoning
¼ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon black pepper
¾ cup Cultured Buttermilk
For the tofu fillets
3 packages firm or extra firm tofu, frozen, thawed, and pressed
1 quart water
2 sheets kombu
2 teaspoons salt
1 package roasted seaweed sheets
Instructions
For the tofu fillets
Slice each slab of tofu in half, on a diagonal, so that you create two fish shaped wedges. Trim the edges in curved lines, with the thin end of the wedge more narrow than the thick end.
Bring water to a boil in a large sauce pan. Add kombu and salt, and simmer til the kombu has flavored the water.
Add the tofu to the simmering broth and cook for twenty minutes. Remove, but don't pat dry.
Press seaweed sheets on one side of tofu and trim overhanging edges.
Flip tofu, place two chopsticks on either side, and cut flaky texture at angles into the tofu, stopping at the chopsticks to prevent cutting all the way through.
For the fish fry
Place a cooling rack on a large sheet pan or line with paper towels and set it aside.
Heat the oil in a large frying pan with tall sides, or a cast-iron skillet, over medium heat until the temperature reaches 350°F, making sure to adjust the heat.
In a shallow pie or baking dish, combine the cornmeal and flour with the Creole seasoning, salt, smoked paprika, and black pepper.
Place buttermilk in a separate shallow dish.
Dip each tofu fillet in the buttermilk, flipping it once to coat both sides. Allow the excess buttermilk to drip off and transfer the fish to the cornmeal mixture, making sure to coat both sides.
Transfer the breaded fillets to a large sheet pan while you repeat the process with the remaining fillets.
Gently add the fillets to the hot oil, about 2 at a time, and fry until golden brown, for 6 minutes if the oil is deep enough or about 3 minutes per side.
Remove the fried fillets to the cooling rack or paper towel-lined baking sheet while you fry the remaining fillets.
Enjoy!
