A dish made of fish and seaweed, two ingredients that depend on water for survival. Icefish are a marine delicacy ideal for these aquainspired fritters due to their watery name and appearance ( these tiny southeast Asian natives are translucent, earning them the name ‘glass fish’). As ‘neotenic’ organisms, they retain some characteristics of their early development; the adult icefish has undeveloped scales and hard bones which means the entire fish may be eaten. For the fritters
For the fritters
If using fresh seaweed from the fishmonger, soak for 24h in cold water, then chop finely. Otherwise finely chop a handful of blanched rock samphire and set aside. Defrost the icefish, if necessary, and drain. Prepare a batter by mixing the water and eggs. Slowly add the flour and baking powder, mixing everything with a whisk until smooth with no lumps. Add the seaweed or rock samphire, then season to taste with salt and pepper. Pour sufficient sunflower oil in a frying pan to shallow fry, then bring to a high heat. When the oil begins to smoke, dip a spoonful of fish into the batter, then transfer to the pan and fry until golden. Sprinkle with more salt and serve immediately with lemon wedges.