Serves 3


6 plaice fillets

1–2 litres vegetable oil,

for deep-frying

1 lemon, cut into 6 wedges

For the batter

250g plain flour

1 tablespoon bicarbonate of soda

1/2 teaspoon sea salt

1 Tbs dulse seaweed

250ml sparkling water

For the mayonnaise

3 egg yolks

1 tablespoon Dijon mustard

200ml vegetable oil

100g brown crab meat

juice of 1/2 lemon

sea salt and freshly ground

black pepper


To make the mayonnaise. Whisk the egg yolks and Dijon mustard together in a bowl until smooth. Slowly pour the vegetable oil into the bowl, starting with a drizzle and whisking well. This is easiest to do with an electric hand whisk. Drizzle in the remaining oil, whisking all the time, until thickened. Stir in the brown crab meat and lemon juice and season to taste.

Heat the vegetable oil in a deep-fat fryer to 180°C (350°F) or in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (Note: hot oil can be dangerous; do not leave unattended.) Line a plate or tray with kitchen paper. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the seaweed then slowly pour in the sparkling water, whisking until you have a smooth batter. Lower 3 of the fish fillets into the batter and toss to coat, then use tongs to lift them out and carefully lower them into the hot oil. Cook for 2 minutes, until golden, then lift onto the kitchen paper and season with salt. Batter and fry the remaining fish. Spoon the mayonnaise into a bowl and serve 2 fish fillets and 2 lemon wedges per person.