Potato Scallops are a favourite at fish and chip shops. They combine the delicious fluffiness and starchiness of potatoes with a crisp batter finish. I have chosen to make a thin scallop with a light batter that is not so thick it overwhelms the potato. If you choose a thicker cut of potato you should make the batter thicker as well.
Scallops are similar to potato cakes, but typically thinner. They can be eaten on their own, or combined with fish and chips or chicken and chips when you have a hankering for fried food. You can also add Chicken Salt to increase the flavour. They are perfect for a summer day at the beach.
Serve the scallops with tomato or tartar sauce, or by themselves.
TIP – A mandoline slicer, if you have one, will make it much easier to get consistent thin slices. It will also reduce the risk of cutting your hand.
- 1 Large starchy potato such as a russet
- 1/4 cup of flour
- 1/3 cup cold beer or sparkling water
- Salt and pepper to taste
- Avocado oil or other high temperature frying oil
- Peel the potato and slice into thin slices, lengthwise.
- In a medium bowl, mix 1/4 of a cup of flour with 1/3 a cup of cold beer or sparkling water. You want the consistency to be relatively thin so that the scallops turn out crisp and not doughy. The batter should just stick to the potato slice before rolling off. If the batter is too thick add more liquid, or if it is too thick add more flour. Add salt or pepper to taste.
- Heat the oil to 190 C, or 375 F.
- Drop the scallops into the boiling oil and fry until they turn a golden colour.
- Drain the excess oil. Serve and enjoy!