nori fried whitefish

'nori' is japanese for 'seaweed'. i'm so excited to try this one next week. it's been a long time since i've had nori, toasted nori, smelled nori... this is the perfect excuse to hit up the local asian market. happy tasting!


courtesy of: katie barriera
serves: 4

- 5 sheets nori [seaweed]
- 3 tbsp sugar
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 large egg
- 2 c plus 1 tbsp veggie oil
- 3/4 c flour
- 3/4 c seltzer
- 4 pollack fillets, halved lengthwise and crosswise
- 1 cucumber, cut into ribbons

1. in a medium nonstick skillet, toast 1 nori sheet at a time over med-hi heat, about 5 seconds per side. tear the nori into large pieces and place in a food processor.

2. in the same skillet, bring the sugar, oyster sauce, soy sauce, and 2 tsp of water to a simmer over med-hi heat and cook, stirring, until slightly reduced and syrupy. add the mixture to the nori in the food processor, along with the egg and 1 tsp oil; pulse to combine. transfer to a medium bowl.

3. in a medium saucepan, heat the remaining 2 c oil until it registers 365 on a deep-fry thermometer. meanwhile, whisk the flour, then the seltzer into the nori mixture.

4. working in batches, dip the pollack in the nori batter, add to the hot oil and fry until golden, about 2 min, letting the oil temperature return to 365 between batches. serve the fish on a bed of cucumber ribbons.

image: everyday