How to deep-fry seaweed

How to deep-fry seaweed

How to deep-fry seaweed

Deep fried seaweed is not to be confused with ‘crispy seaweed’ - which is in fact deep fried bok choi or spring cabbage. Deep fried seaweed can be eaten as a snack, a side dish or served as one element of a larger dish. Make sure that you properly dry the seaweed after rehydrating it, as hot oil doesn’t mix well with water and will cause it to spit.

Method

1
Heat a deep fat fryer or pot of oil to 180°C
2
If using dried seaweed rehydrate in cold water for 15 minutes then drain and squeeze out any excess water. Pat dry
3
Carefully lower the seaweed into the oil in batches and cook for 10-25 seconds, until the oil stops bubbling
4
Remove using a slotted spoon and drain on kitchen paper

Variations

All kinds of seaweed can be used for deep-frying - just make sure you rehydrate it if using dried and wash it thoroughly if using fresh. Nathan Outlaw tops his Cider-cured trout recipe with crispy deep fried gutweed, while in his Ling and razor clam recipe he tops off the dish with deep fried sea grass - both varieties offering a fine, ‘crispy seaweed’ style lightness and texture.

Broader varieties such as kelp can be sliced before cooking to create crisp-sized pieces - a great garnish for any seafood dish.