ROB GREEN'S POLLOCKS
"The Womersley lime, blackpepper & lavender works great on fish and chips. The lavender is not over powering but adds a great fresh, fragrant dimension to the dish that malt vinegar can not deliver.
Ingredients
1x Bottle Womersley Lime, blackpepper and lavender vinegar,
2x Fillets of Pollock, skinned and boned, dredged in seasoned flour
1 can Lager, 250g self raising flour, 1 tbsp of Womersley Lime, black pepper & lavender, whisked together to form a smooth batter. (It needs to be the same thickness as double cream, to thick and the end result will be stodgy)
Lemon, Tartare sauce, Womersley vinegar and mushy peas to serve!
For the Fish
Heat the oil to 190C.
Holding the tail of the fish, dip into the batter and make sure all the fish is covered.
Carefully lay the fish into the oil.
Cook until golden brown, turning now and then as soon as the batter has started to crisp.
Depending on the thickness the fish should take between 4-6mins
Drain on kitchen paper.
Serve your fish with chips and with the lemon, tartare sauce, mushy peas and lashings of the Lime, blackpepper & Lavender.
Rob Green, Green's of Whitby."
The full recipe including the chips is on our website.
STEPHANIE MOON'S MACKEREL
Whitby Seafish Mackerel, Forager’s Salad, Pickled Baby Vegetables
The recipe for Steph's dish is available on her Wild Cooks blog page so give it a go and let us know how well it works for you.
This weekend, Steph is presenting the Cookery Theatre at Harrogate Flower Show and I even get to share the stage with her on Saturday afternoon: yikes! Unfortunately, Steph missed out on the final by one point- that Nigel Haworth is a very exacting judge!
Now, if only we'd had fish like this at boarding school all those years ago...