FISH AND SEAFOOD | 81 DUSTING Add ¼ cup of rice flour to a flat bottomed container. Gently dip each piece of celeriac in the rice flour, coating it lightly with rice flour on all sides. Place all the coated pieces back onto the wire cooling rack. BEER BATTER AND FRYING Mix all-purpose flour, rice flour, salt, baking powder and chopped nori in a flatbottomed bowl. Add cold beer and gently whisk until the flour is just mixed in and you have a fairly thin batter. Don't overmix. Add 2 tablespoons of oil to a frying pan and heat on medium heat until hot. Dip pieces of celeriac into the batter, coating it well on both sides. Add it to the hot pan with the nori skin side down. Fry for around 3 minutes until the nori side is crispy and golden brown, then gently flip the celeriac pieces and fry for about 2-3 minutes on the other side until crispy and golden brown. Once cooked transfer the celeriac pieces to a plate lined with paper towels, to absorb any excess oil. Serve with *vegan tartar sauce, lemon wedges, fresh parsley and fries on the side. NOTE: Don't let the boiled celeriac cool too much. After the celeriac boils in the hot water, you want to let it cool until it's warm to the touch and still moist. This way the nori sheets will stick to it easily. If it's too hot, the nori will just recoil from it, but if it's ice cold and dried out then the nori won't stick at all. So it should be warm and slightly moist. The oil must be hot before you add the celeriac pieces. Cold oil will result in soggy batter; it must be hot for the batter to get crispy and delicious. The battered celeriac pieces should sizzle when they hit the pan. RICE FLOUR is key to crispy beer battered vegan fish. The rice flour makes it super crispy while the all-purpose flour makes the fish golden in color. Best eaten immediately, but it will keep in the fridge for 2-3 days. Reheat in the microwave or in the oven on a greased baking sheet at 175° for around 10 minutes or until heated through.
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