Beer-Battered Scarborough Woof with Seared Sea Scallops, Warm Fortunes’ Kipper Salad, Tartare Hollandaise

Preparation info

  • Starter - Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

Scarborough ‘Woof’ is a much loved fish of the North Sea coast. From Whitby to Filey, Yorkshire fishermen, or more likely their wives, have taken great pride in their local speciality. It belongs to a family referred to sometimes as a marine catfish. Strange, as it does not have the whiskers of a traditional catfish but does have the formidable teeth of a dog, (maybe that’s where the name Woof comes from!)


  • a little olive oil
  • 8 king scallops, cleaned and out of shells
  • 12 × 50 g pieces of woof (cod if unavailable) beer batter - see separate recipe
  • chervil for garnish


    Make the beer batter - set aside. Make hollandaise with additions - set aside in a luke warm place. Cook kippers, remove bones, keep warm. When all ingredients, components of the dish are assembled, the putting together of the dish is quite simple. Firstly heat a frying pan with a little olive oil for the scallops. Coat the Woof in seasoned flour, then dip into the batter and deep fry until golden brown. Cook for 3-4 minutes. While these are cooking season and sear the king scallops in a little olive oil, colour lightly for approx 1-1½ minutes each side, dress the salad leaves, add the kipper then arrange on a long plate or down the centre of a round one. Alternate Woof salad, scallop, salad, Woof, scallop and spoon over a little hollandaise on to each scallop, garnish with chervil, serve immediately.

    Beer Batter

    Dissolve yeast with a little beer, then when mixed up add the rest of the beer gradually. Sieve the flour and salt into a bowl and make a well in the centre. Pour in the beer and dissolved yeast and whisk into a batter. Leave covered for 1 hour before using at room temperature.