Subject: Potato scallop batter
From: Geoff Phillips
Date: Tue, 23 Oct 2001 05:40:17 +1000
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
Any other scallop fanciers out there?
Date: Tue, 30 Oct 2001 14:12:28 GMT
Try using a traditional batter, but using soda water as your liquid.
Date: Wed, 31 Oct 2001 00:32:18 -0500
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
Date: Sun, 4 Nov 2001 11:00:06 -0500
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?
Date: Sun, 4 Nov 2001 20:00:49 -0000
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
From: Kylie Evans
Date: Fri, 9 Nov 2001 14:42:51 +1100
> 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!