Scarborough woof and seaweed fritters with brown crab mayonnaise

Name: Scarborough woof and seaweed fritters with brown crab mayonnaise
Total time: 1 h
Ingredients: 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; 100g of brown crab meat; 250ml of mayonnaise; dill, chopped; 1 lemon; 100g of samphire; 1 lemon, cut into wedges

by James Mackenzie

Item 1 of 1

Starter
easy
4
60 minutes

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

100g of brown crab meat
250ml of mayonnaise
dill, chopped
1 lemon

To serve

100g of samphire
1 lemon, cut into wedges

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Equipment

Deep fat fryer

Method

Skin and debone the fillet of fish and cut into 10cm long goujons

1 Scarborough woof fillet

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

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

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

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

First published in 2015

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James Mackenzie

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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