Crispy fried seaweed

Crispy fried seaweed

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 large handfuls seaweed, well washed
or 4 large handfuls greens or savoy cabbage, finely sliced
oil, for deep-frying
cornish sea salt

Method

  1. To cook the seaweed, heat the oil in a deep-fryer or other suitable deep, heavy pan to 200°C. Dry the seaweed (or greens) thoroughly by squeezing in a tea towel or cloth to remove all water. Deep-fry in the hot oil in small batches for 2 minutes until crispy. Drain on kitchen paper and season with a little salt. Serve hot.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again