How to deep-fry seaweed

How to deep-fry seaweed

Deep fried seaweed is not to be confused with ‘crispy seaweed’ - which is in fact deep fried bok choi or spring cabbage. Deep fried seaweed can be eaten as a snack, a side dish or served as one element of a larger dish. Make sure that you properly dry the seaweed after rehydrating it, as hot oil doesn’t mix well with water and will cause it to spit.


Heat a deep fat fryer or pot of oil to 180°C
If using dried seaweed rehydrate in cold water for 15 minutes then drain and squeeze out any excess water. Pat dry
Carefully lower the seaweed into the oil in batches and cook for 10-25 seconds, until the oil stops bubbling
Remove using a slotted spoon and drain on kitchen paper


All kinds of seaweed can be used for deep-frying - just make sure you rehydrate it if using dried and wash it thoroughly if using fresh. Nathan Outlaw tops his Cider-cured trout recipe with crispy deep fried gutweed, while in his Ling and razor clam recipe he tops off the dish with deep fried sea grass - both varieties offering a fine, ‘crispy seaweed’ style lightness and texture.

Broader varieties such as kelp can be sliced before cooking to create crisp-sized pieces - a great garnish for any seafood dish.

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