Scarborough woof and seaweed fritters with brown crab mayonnaise

The Scarborough woof, aka the wolf fish, is a fearsome looking specimen. However, its firm, white flesh makes it absolutely ideal for making goujons, as James Mackenzie suggests in this battered Scarborough woof recipe. The batter contains seaweed for an extra smack of the sea, and is served with brown crab meat mayonnaise. If you can't get hold of Scarborough woof, haddock makes a great alternative.

First published in 2015
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Ingredients

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Imperial

Scarborough woof goujons

  • 1 Scarborough woof fillet
  • 250g of self-raising flour
  • 1 tbsp of white wine vinegar
  • 200ml of ale
  • 10g of nori seaweed, dried, or 50g of edible fresh seaweed
  • plain flour
  • salt
  • pepper

Brown crab mayonnaise

To serve

Equipment

  • Deep fat fryer

Method

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
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
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
First published in 2015
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Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.

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