Potato Scallops are a favourite at fish and chip shops and combine the delicious fluffiness and starchiness of potatoes with a crisp batter finish. For this recipe I have chosen to make a thin scallop with a light batter that is not too thick to overwhelm the potatoe. If you choose a thicker cut of potatoe you should make the batter incrementally thicker as well.
These 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 tomatoe or tartar sauce, or by themselves.
TIP – A mandoline slicer, if you have one, will make it much easier to get consistent thin slices from the potatoe, and reduce the risk of cutting your hand.Print
1 Large starchy potatoe 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 potatoe 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 potatoe slice before rolling off. If the batter is too thick add more liquid, or if it is too think add more flour. Add salt and pepper to the batter to your taste.
- Heat the oil to 200 degrees C, or 390 degrees F.
- Drop the scallops into the boiling oil and fry until they turn a golden colour.
- Drain the excess oil. Serve and enjoy!