Fish Kelp & Remoulade
Fish Kelp & Remoulade
Get this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 5 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 600 grams fresh Fish (place or cod)
  • 40 cm fresh Kelp
  • 250 millilitres Plain flour
  • 2 tablespoons Corn starch
  • ½ teaspoon Baking powder
  • ½ teaspoon Bicarbonate of soda
  • 1 teaspoon Salt
  • 2 tablespoons melted Butter
  • 300 millilitres Beer, lager
  • 500 millilitres Oil, for frying
  • 200 millilitres Mayonnaise
  • 100 millilitres finely chopped pickled Vegetables
  • 1 tablespoon Curry
  1. Combine all dry ingredients in a bowl. Add melted butter and stir. Add beer and stir until you reach a texture similar to wet paint
  2. Cut the fish into serving size and dress one side with the fresh kelp. Cut the kelp so that it fits the shape and size of the fish
  3. Dip the fish in the beer batter and fry to a golden crisp in hot oil 165-170 degrees Celsius.
  4. To make remoulade sauce
  5. Combine mayonnaise, pickled vegetables and curry in a bowl
  6. Serve with remoulade sauce

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