James Martin served up tasty seaweed deep fried plaice with brown crab mayonnaise and lemon on Sunday Brunch.

The ingredients are: 6 plaice fillets, 1–2 litres vegetable oil, for deep-frying and 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 and 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.

See recipes from James Martin in his book titled: James Martin’s Great British Adventure: A celebration of Great British food, with 80 fabulous recipes available at Amazon now.