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Scarborough woof and seaweed fritters with brown crab mayonnaise

Scarborough woof and seaweed fritters with brown crab mayonnaise

PT1H

1
Skin and debone the fillet of fish and cut into 10cm long goujons
  • 1 Scarborough woof fillet
2
Mix the brown crabmeat with the mayonnaise, some chopped dill and a squeeze of lemon. Refrigerate until ready to serve
  • 100g of brown crab meat
  • 250ml of mayonnaise
  • 1 lemon
  • dill, chopped
3
Whisk together the flour, 1/2 teaspoon of salt, vinegar and pale ale. Finely chop the seaweed and stir into the batter - adding a little water if necessary to make a batter that coats the back of a spoon
  • 250g of self-raising flour
  • salt
  • 1 tbsp of white wine vinegar
  • 10g of nori seaweed, dried, or 50g of edible fresh seaweed
  • 200ml of ale
4
Dredge the fish pieces through some plain seasoned flour then dip each goujon into the batter. Deep-fry at 180˚C until crispy, then drain on kitchen paper and season with salt
  • plain flour
  • salt
  • pepper
5
Throroughly wash the samphire in cold water, drain and divide between plates with a pot of the brown crab mayonnaise, lemon wedges and the crispy goujons
  • 100g of samphire
  • 1 lemon, cut into wedges

Ingredients

Metric

Imperial

  • Scarborough woof goujons

  • Brown crab mayonnaise

  • To serve

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