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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.
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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
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
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
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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Scarborough woof and seaweed fritters with brown crab mayonnaise
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Scarborough woof and seaweed fritters with brown crab mayonnaise
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