Fish Kelp & Remoulade


Serves 4


  • 600 g fresh fish (place or cod)
  • 40 cm fresh kelp
  • 250 ml plain flour
  • 2 tbsp. corn starch
  • ½ tsp. baking powder
  • ½ tsp. bicarbonate of soda
  • 1 tsp. salt
  • 2 tbsp. melted butter
  • 300 ml beer, lager
  • 500 ml oil, for frying

How to do it

Combine all dry ingredients in a bowl. Add melted butter and stir. Add beer and stir until you reach a texture similar to wet paint.
Cut the fish into serving size and dress one side with the fresh kelp. Cut the kelp so that it fits the shape and size of the fish.
Dip the fish in the beer batter and fry to a golden crisp in hot oil 165-170 degrees Celsius.
Serve with remoulade sauce.

Remoulade sauce

  • 200 ml mayonnaise
  • 100 ml finely chopped pickled vegetables
  • 1 tbsp. curry

Combine all ingredients in a bowl.


This recipe was made as a part of the Danish Lakelands episode.