I made these delicious little fish filets for the first time a few years ago. ( You can find the recipe here.) Yes, making the filets does involve frying in oil, but don’t be scared. I usually don’t have a lot of luck frying food, but these have turned out each and every time I’ve made them. The key is to make sure you press the tofu for at least an hour, and make sure you put enough oil in the skillet. I always use my cast iron skillet and fill it about a quarter of an inch deep with canola oil. Test the temperature of the oil by sprinkling a few panko crumbs in there. If it sizzles, it’s ready to go.
I hope you all are well!