Famed for its purity and used by some of the world's top chefs, Angelsey Sea Salt – or Halen Môn - isn’t just loved in the UK, this sensational seasoning actually has a global following too! Here it’s founders, the Lea-Wilson family, share a host of recipes that really celebrate this unique ingredient
Anglesey Salt + Pepper Fritto Misto
Serves: 6 as a starter
Prepare: 20 minutes
Cook: About 30 minutes
10g dried seaweed, such as kombu or dulse 200g courgettes, cut into 1cm rounds 50g curly kale, leaves torn into bite-sized pieces 100g green beans or asparagus spears, cut into bite-sized pieces 400g prepared mixed seafood, such as squid, cleaned and cut into rings; prawns, peeled and heads removed; flaky white fish, such as MSC cod, plaice or haddock, filleted and cut into 3cm chunks 1 litre vegetable oil, for deep-frying 150g plain flour 1 tbsp cornflour 75g fine semolina 1 tsp baking powder ½ tsp finer flaked sea salt ½ tsp coarsely ground black pepper, plus extra for sprinkling 2 medium egg whites 300ml sparkling water Flaked sea salt 1 lemon, cut into wedges, to serve
1. Put the seaweed into a small bowl, cover with water and leave to soak for 5 minutes, then drain and set aside. Pat all the vegetables and seafood dry between two clean tea towels.
2. Preheat the oven to 120°C/Fan 100°C /Gas 1. Line a large baking sheet with kitchen paper and sit a wire rack on top of it to drain the cooked pieces.
3. Pour the oil for deep-frying into a large saucepan, so that it comes 4cm up the sides. Clip a sugar thermometer to the side of the pan and heat the oil over a medium-high heat.
4. Meanwhile, mix both flours, the semolina, baking powder, salt and pepper together in a large bowl. Whisk the egg whites in another bowl until thick, bright white and frothy but before they start to form soft peaks. Set aside. Pour the sparkling water into the flour mixture and whisk to combine, then fold through the whisked egg whites until the mixture is smooth.
5. When the oil reaches 180°C on the thermometer, drop a handful of fish, vegetables and seaweed into the batter, allowing any excess batter to drip back into the bowl. Carefully lower the coated pieces into the hot oil immediately, using a clean slotted spoon to separate the pieces to prevent clumping. Deep-fry for 4–5 minutes, turning the pieces once until crisp and golden on both sides. Lift the pieces with the slotted spoon onto the prepared wire rack and immediately sprinkle with flaked sea salt.
6. Allow the oil to come back up to temperature before repeating with the remaining vegetables, fish and batte
