James Martin Deep Fried Plaice with Seaweed Batter and Brown Crab Mayonnaise recipe on Sunday Brunch

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.