Non-VegetarianYorkshire cuisine Main Course

Scarborough Battered Woof

Name: Scarborough Battered Woof
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Yorkshire
Ingredients: 600 g woof (wolffish) fillets; 200 g Plain flour; 50 g cornflour; 1 tsp Baking powder; 1 tsp Fine sea salt; 250 ml cold pale ale; 1 tbsp Malt vinegar; 50 g Plain flour; 1 l beef dripping

Succulent, meaty wolffish fillets fried in a crunchy, golden batter. A beloved Scarborough seaside chip shop speciality with fantastic texture.

🇬🇧United Kingdom· Yorkshire and the Humber

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Medium
Calories: 580 kcal

Ingredients

0 of 9 gathered

Servings

600 g woof (wolffish) fillets — skinned and cut into 4 thick portions
200 g Plain flour — for the batter
50 g cornflour — gives a lighter crunch
1 tsp Baking powder — helps batter puff up
1 tsp Fine sea salt — divided between fish and batter
250 ml cold pale ale — chilled; or use cold sparkling water
1 tbsp Malt vinegar — enhances batter crispness
50 g Plain flour — for dusting the fish
1 l beef dripping — traditional for frying, or use vegetable oil

Equipment

•Deep frying pan or heavy pot
•Cooking thermometer
•Slotted spoon
•Mixing bowl
•Whisk

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 28 g
carbs: 42 g
fibre: 2 g
protein: 38 g
calories: 580 kcal

Instructions

1
Pat the woof fillets dry using kitchen paper and sprinkle lightly with half the salt.
2
Heat the beef dripping in a deep frying pan to 185°C on the hob.
3
Whisk the 200g plain flour, cornflour, baking powder, and remaining salt together in a large bowl.
4
Pour in the cold ale and malt vinegar, whisking briefly until a smooth, thick batter forms.
5
Spread the extra plain flour onto a wide plate and coat each fillet, shaking off any excess.
6
Dip a floured fillet into the batter, ensuring it is thoroughly coated, then lift out gently.
7
Carefully lower the battered fish away from you into the hot fat, frying two fillets at a time.
8
Fry for six to eight minutes, turning halfway through, until the batter is deep golden and crisp.
9
Transfer with a slotted spoon onto kitchen paper to drain while frying the remaining portions.

Chef's tips

Keep the ale ice-cold before mixing to create the crispiest batter possible. Frying in traditional beef dripping gives the authentic Yorkshire fish and chip shop flavour, but vegetable oil works well too.

Ingredient substitutions

woof (wolffish) fillets → thick haddock or cod fillets
pale ale → chilled sparkling water
beef dripping → sunflower oil or vegetable oil

Storage

Best eaten freshly cooked, but leftovers can be kept in a covered container in the fridge for up to 1 day.

Reheating

Reheat on a baking tray in a fan oven at 200°C for 8 to 10 minutes until sizzling and crisp.

Common mistakes to avoid

•Allowing the oil temperature to drop below 180°C, which leads to heavy, greasy batter.
•Over-whisking the batter, which makes it tough rather than light and flaky.
•Skipping the dry flour dusting step, causing the batter to slide off the fish during frying.

Serving suggestions

Serve immediately with piping hot thick-cut chips and mushy peas.Accompany with plenty of malt vinegar, sea salt, and fresh lemon wedges.Add a generous pot of homemade tartare sauce or chip shop curry sauce.