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
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
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