Use Porphyra tenera or substitute with various species of Porphyra suborbiculata or Porphyra

Ingredients (Serves 4 to 6)
• 2 pounds fish fillets (tight fleshed fish)
• 10 sheets dried nod
• ½ cup whole wheat flour
• ½ cup wheat germ
• 1 teaspoon Japanese chill powder
• 2 to 3 eggs, beaten
• peanut oil

Preparation
• Wash fish and pat dry with a clean towel. Cut fillets to about 2 inches by 4 inches.
• Cut non sheets in fours. Wrap the non around the fillets.
• Combine the flour, wheat germ, and chili powder. Paint each wrapper with beaten egg
and roll in the flour mixture. Coat about 6 to 8 at a time and fry in hot peanut oil until
they become