There's something so comforting about a deliciously crispy, hot potato scallop, but often when you buy them from a takeaway shop they've lost their crunch by the time you get them home. If you make them yourself you're guaranteed fresh hot crispy scallops every time.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 as a side
Ingredients 1 potato
375 ml beer
1 1/2 cups SR flour
1 tsp salt
oil, for frying
salt, to season
Heat the oil to 180C.
Peel the potatoes and slice them lengthways into 2mm thick slices. Pat dry with paper towel.
In a bowl, combine the beer, flour and salt and mix until it creates a smooth batter.
Dip a slice of potato into the batter, shake off the excess and carefully place the battered potato into the hot oil. Repeat until all potato is used up - taking care not to overcrowd the oil.
Cook for approximately 5 minutes, until the batter is golden and puffed, and the potato has cooked through.
Drain on paper towel before sprinkling with salt.
This recipe makes enough beer batter to cover several potatos, or, you could use the remaining batter to coat some fish to go with your scallops.