dinner · dairy-free
Halibut and chips with seaweed salt
Battered halibut fried to a crisp shell beside oven-baked potato sticks, both dusted with a salt flavored with toasted nori. Sparkling water keeps the batter light.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and fish.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Cut the russet potatoes into thick sticks, blot them dry and toss with 1 tablespoon of the oil. Bake at 230°C (450°F) for 30 to 35 minutes, turning once halfway.
-
2
Crumble the nori and stir it into half of the salt. Cut the halibut into two portions and pat the surface very dry.
-
3
Pour about 2 cm (¾ in) of oil into a deep skillet and heat to 175°C (350°F). Set aside 2 tablespoons of flour for dusting. Just before frying, whisk the rest of the flour and the remaining salt with cold sparkling water.
-
4
Dust each piece of fish with the reserved flour, dip it in the batter and lower it gently into the oil.
-
5
Fry in batches, about 3 minutes per side, until golden and the center reads 63°C (145°F). Drain on a rack and sprinkle the fish and potatoes with the nori salt.
