This recipe brings the classic Australian Potato Scallops—a favorite from any fish and chip shop—right to your kitchen. Thick slices of potato are coated in a light, crispy beer batter made with plain flour, cornflour, baking powder, salt, and chilled beer, then deep-fried until golden and crunchy.
The result is perfectly fried potato scallops that are fluffy on the inside with a crisp outer layer, just like the best takeaway potato cakes. Simple, satisfying, and best enjoyed hot with a sprinkle of sea salt, these deep fried potatoes are the ultimate comfort food side dish.
Understanding Beer Battered Potato Scallops
Beer Battered Potato Scallops are a delightful twist on the classic Australian comfort food. These fried potato scallops are reminiscent of the beloved dishes found in fish and chip shops across Australia.
Thick slices of potato are enveloped in a light and crispy beer batter, resulting in a satisfying crunch that contrasts beautifully with the fluffy interior. This dish is not just a side; it embodies the essence of comfort food, perfect for sharing or enjoying solo.
Ingredients for the Perfect Scallops
To create these delicious Fried Potato Scallops, you’ll need a handful of simple ingredients. The star of the show is, of course, the potatoes, which should be thickly sliced to ensure they remain fluffy inside after frying.
The beer batter, made from plain flour, cornflour, baking powder, and chilled beer, is what gives these scallops their signature crunch. A sprinkle of sea salt after frying enhances the flavor, making each bite irresistible.
Preparation Steps to Follow
Preparing Beer Battered Potato Scallops is straightforward and can be completed in about 30 minutes. Start by peeling and slicing the potatoes into thick rounds, ensuring they are uniform for even cooking.
Next, whip up the beer batter by mixing the dry ingredients and gradually adding the chilled beer. This step is crucial for achieving a smooth consistency that clings well to the potato slices.
Frying Techniques for Crispy Results
Frying is where the magic happens. Heat vegetable oil in a deep frying pan to the right temperature, ensuring a crispy exterior while keeping the inside tender.
Carefully dip each potato slice into the batter and fry them in batches. Avoid overcrowding the pan to maintain the oil temperature, which is key to achieving that golden brown color and crunchy texture.
Serving Suggestions
Once the potato scallops are perfectly fried, drain them on paper towels to remove excess oil. A generous sprinkle of sea salt enhances their flavor, making them even more appealing.
For a complete experience, serve these scallops with a side of tartar sauce and a wedge of lemon. This combination not only elevates the dish but also adds a refreshing contrast to the rich flavors of the fried potatoes.
Enjoying Your Creation
Beer Battered Potato Scallops are best enjoyed hot, straight from the fryer. The contrast of the crispy exterior and fluffy interior makes for a delightful bite that is sure to please everyone.
Whether served as a side dish or a snack, these deep-fried potatoes are a fantastic addition to any meal. Their comforting nature and satisfying crunch make them a must-try for anyone who appreciates good food.
Crispy Beer Battered Potato Scallops
This recipe for Beer Battered Potato Scallops features thick potato slices coated in a flavorful beer batter, deep-fried to perfection. It takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 4 medium potatoes, peeled and sliced into thick rounds
- 1 cup plain flour
- 1/2 cup cornflour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chilled beer
- Vegetable oil for deep frying
- Sea salt for sprinkling
Instructions
- Prepare the Potatoes: Peel and slice the potatoes into thick rounds, about 1/2 inch thick. Rinse them under cold water and pat dry with a paper towel.
- Make the Batter: In a mixing bowl, combine the plain flour, cornflour, baking powder, and salt. Gradually whisk in the chilled beer until the batter is smooth and free of lumps.
- Heat the Oil: In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Coat the Potatoes: Dip each potato slice into the beer batter, allowing any excess to drip off.
- Fry the Potato Scallops: Carefully place the battered potato slices into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy.
- Drain and Serve: Remove the fried potato scallops from the oil and drain on paper towels. Sprinkle with sea salt and serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 35g