Scarborough woof nuggets and tartare sauce

Serves 4

For the tartare sauce

• 200g semolina flour
• 100g tapioca flour
• 0.5 tsp bicarbonate of soda
• 330g sparkling water
• 500g Scarborough woof
• 0 cayenne pepper
• 0 Lemon wedges

• 2 egg yolks
• 15 tsp Dijon mustard
• 2 tsp white wine vinegar
• 250g vegetable oil
• 2 tbsp super-fine capers
• 4 tbsp flat-leaf parsley
• 1 boiled egg
• 3 tbsp pickled gherkins
• 2 banana shallots

Step 1
I use tapioca flour and sparkling water to create a batter that crispens like prawn crackers.

Step 2
First make the mayonnaise for the tartare sauce.

Step 3
Blend the yolks, mustard and the vinegar in a food processor.

Step 4
After 30 seconds dribble in the oil: you will need to pour slowly so it doesn’t split.

Step 5
Keep dribbling it in until thick and glossy, then remove from the processor and put in a bowl.

Step 6
Add the capers, parsley, egg, cornichons and shallots, and then check the seasoning: you could add a little lemon juice and cayenne to finish.

Step 7
When you’re ready to eat, heat the oil in a deep-fat fryer until it reaches 180C/350F.

Step 8
While the oil is warming up, quickly whisk together the batter.

Step 9
Put the semolina flour, tapioca flour and bicarbonate of soda into a bowl.

Step 10
Season with salt and cayenne pepper.

Step 11
Pour in the soda water and whisk to form a loose batter.

Step 12
Dust the pieces of fish in the extra semolina flour and then dip into the batter.

Step 13
Fry for 3-4 minutes or until the batter is crisp and golden.

Step 14
Don’t crowd the fryer.

Step 15
You may need to do this in batches – make sure you let the oil come back up to temperature in between.

Step 16
Use a slotted spoon to remove the fish from the oil.

Step 17
Drain on kitchen paper and season with salt and cayenne pepper.

Step 18
Serve with the tartare sauce and lemon wedges.