Deep Fried/Chips: Potato scallop batter

Subject: Potato scallop batter
Newsgroups: rec.food.cooking
From: Geoff Phillips (geoffphillips at iprimus.com.au)
Date: Tue, 23 Oct 2001 05:40:17 +1000
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Here in Australia, it seems the art of making that delicious exploding, crispy, goldsen batter that fish shops used to coat their potato scallops with is a lost art, and try as I may, I haven't managed a really good recipe.

Any other scallop fanciers out there?
From: Al (alscall at yahoo.com)
Date: Tue, 30 Oct 2001 14:12:28 GMT
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Try using a traditional batter, but using soda water as your liquid.
From: Justin (justnw at hotmail.com)
Date: Wed, 31 Oct 2001 00:32:18 -0500
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Are you referring to the batter used in "fish-n-chips", a la orly? If so the trick is EXTREMELY cold batter.
From: Farmer John (fudge at mv.igs.net)
Date: Sun, 4 Nov 2001 11:00:06 -0500
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Never heard of a potato scallop before. I met a man in N.Z. that coated his oysters in an envelope of mashed potatoes and egg and deep fried them to perfection. Perhaps the same technique could be tried with scallops. You could also try a flour, salt and soda water batter if you desire a crispy skin. I am so envious of Australians with your fabulous seafood. How about a prawn washed down with a Pophry's Sauterne or Lindeman's Chardonnay?
From: andrewalan.nix (andrewalan.nix at ntlworld.com)
Date: Sun, 4 Nov 2001 20:00:49 -0000
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scallop = herbed mashed potatoes sandwiching white fish chilled to hold together then dipped in batter and deep-fried . Usually found in UK fish and chip shops more predominately in the north i.e. nott s and up
TTFN Andy
From: Kylie Evans (k.evansxxx at cclru.unsw.edu.au)
Date: Fri, 9 Nov 2001 14:42:51 +1100
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andrewalan.nix wrote:
> scallop = herbed mashed potatoes sandwiching white fish chilled to hold
> together then dipped in batter and deep-fried . Usually found in UK fish
> and chip shops more predominately in the north i.e. nott s and up

Not in Australia. Here a potato scallop is just a flat slice of potato, dipped in batter and deep fried. Thus the inside of a scallop is like a chip (french fry), and the outside is crispy batter. Yum!