Caribbean "Fish" Tacos (Beer-Battered Tofu)

1. Slice your extra firm tofu into desired 'fish' shapes or strips.
2. Wrap each tofu slice in seaweed.
3. Gently press the wrapped tofu for up to 3 hours to remove excess water. This step helps create a firmer texture.
4. While the tofu is pressing, or near the end of the pressing time, prepare the wet batter: In a bowl, combine 1 cup of beer, an equal part of flour (approx. 1 cup), and your desired seasonings. Whisk until a smooth batter forms.
5. Set up a dredging station: Place plain flour in one shallow bowl and the wet batter in another.
6. Take a pressed, seaweed-wrapped tofu piece and first dip it into the plain flour, ensuring it's fully coated.
7. Then, dip the floured tofu piece into the wet batter, making sure it's completely covered.
8. Carefully fry the battered tofu pieces in hot oil until they are golden brown and crispy on all sides.