Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium nonstick skillet, toast 1 nori sheet at a time over medium-high heat, about 5 seconds per side. Tear the nori into large pieces and place in a food processor.

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  • In the same skillet, bring the sugar, oyster sauce, soy sauce and 2 teaspoons water to a simmer over medium 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 tablespoon oil; pulse to combine. Transfer to a medium bowl.

  • In a medium saucepan, heat the remaining 2 cups oil until it registers 365 degrees on a deep-fry thermometer. Meanwhile, whisk the flour, then the seltzer, into the nori mixture.

  • Working in batches, dip the pollack in the nori batter, add to the hot oil and fry until golden, about 2 minutes, letting the oil temperature return to 365 degrees between batches. Serve the fish on a bed of cucumber ribbons.

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