Mark Hix’s The Cobb Scotch egg is named after the harbour wall (“The Cobb”) in front of his Lyme Regis restaurant, Hix Oyster & Fish House. The Cobb features in Jane Austen’s novel Persuasion, and in the film and novel, The French Lieutenant’s Woman, by local writer John Fowles. It’s now famous for inspiring the name of a Scotch egg.
Well, I say Scotch egg. This example is minus the meat, replaced instead by haddock (Hix says that you could also use Pollack). There is still a pearl of an egg at the centre (Cotswold Legbar) and white breadcrumbs are used to cover before deep-frying.
Upon cutting, an oozing yolk was released from the egg conglomerating with the fish blend and a herb mayonnaise. It was difficult to detect the fish through the yolk and the mayonnaise and there was a lack of crunch from the breadcrumb casing. I feel another coating of breadcrumbs would have offered greater crunch while creating a deeper golden colouring, and at almost a tenner a pop, it’s a snack that shouldn’t leave you doubting.