The Crazy Kitchen: Beer Battered Potato Scallops & Minted Mushy Peas

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Wednesday, 1 October 2014

Beer Battered Potato Scallops & Minted Mushy Peas

If you walked into a chip shop and ordered a scallop from the menu you may be surprised when you receive a battered potato slice. I'm not sure if it's a regional thing, but they still have them on the menu at the chippy near my parents house in Warwickshire, and I remember buying huge ones from the town chippy for just 10p after going clubbing.

I've recreated them here, and served them with minted mushy peas.

Beer Battered Potato Scallops & Minted Mushy Peas

Beer Battered Potato Scallops & Minted Mushy Peas

2-3 large potatoes, peeled
150g plain flour
200ml beer
salt & pepper
Vegetable oil for frying

  • Slice the potatoes lengthways, into 3/4cm (0.75cm) slices
  • Whisk together the flour & beer & season
  • Heat approx 3-4cm of oil in a heavy based saucepan
  • Dip the potato slices into the batter and then into the hot oil
  • Fry or a few minutes on each side until golden brown - if the oil is too hot they will cook on the outside and not on the inside, and if it's not hot enough the batter will be soggy & greasy
  • Drain on kitchen paper

Mushy peas
300g frozen peas
125g half fat creme fraiche
2tbsp chopped fresh mint
salt & pepper

  • Add the peas to a saucepan and cover with water
  • Bring to the boil and simmer for 5 minutes
  • Drain the peas and mash with the creme fraiche & mint
  • Season before serving
Beer Battered Potato Scallops & Minted Mushy Peas Beer Battered Potato Scallops & Minted Mushy Peas Beer Battered Potato Scallops & Minted Mushy Peas



This post is an entry for #FluffyMarisPipers Linky Challenge sponsored by Maris Piper potatoes. Learn more at bit.ly/18rWnaB

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