Oyster mayonnaise with deep-fried seaweed recipe
We might live on an island surrounded by sea but as a nation we’re still a bit hesitant to eat seaweed. All in-shore seaweeds, such as dulse, bladderwrack, kelp, laver and sea lettuce, are good to eat, and are surprisingly tasty when turned into these little deep-fried snacks. If you don’t live by the sea to forage your own, a friendly fishmonger might part with the fresh seaweed that oysters come packed in. Or look out for dried kelp from Asian supermarkets or online.
Timings
Prep time: 10 minutes
Cook time: 5 minutes
Serves
4
Ingredients
4 oysters, shucked and juices reserved
120g good-quality mayonnaise
1 tbsp finely chopped chervil
Vegetable or corn oil for deep frying
150g fresh seaweed, washed well, or 75g dried seaweed, soaked in water overnight
100g gluten-free self raising flour
Method
Put the oysters and their juices in a small pan, bring to the boil and simmer for 30 seconds then remove from the heat.
Blend the oysters and juice in a food processor or liquidiser with a third of the mayonnaise, then transfer to a small bowl and stir in the rest of the mayonnaise along with the chervil.
Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or deep-fat fryer.
Meanwhile, make the batter for the seaweed by whisking in enough cold water to the flour to make a light mixture that’s the consistency of single cream. Season lightly.
Ensure the seaweed is dry (use kitchen paper to soak up any moisture) then break it into large pieces.
Dip these into the batter and then drop into the hot oil, frying a few pieces at a time for just under a minute, until crisp.
Serve the seaweed with the oyster mayonnaise.
