Captain’s Catch
Cafe & Take Away, St Helens
Voted by Graeme Phillips (food writer), as Tasmania’s best fish and chips. Their batter recipe remains a closely guarded secret, originally coaxed from the chef of the QE2. The following recipe is a tried and true Tasmanian favourite.
SCALLOPS IN BATTER
1/2 cup self raising flour
1/2 tsp salt pinch pepper
1/2 cup milk
1 tsp vinegar
500g cleaned scallops with roe removed because this ruptures during deep frying and causes fat or oil to spit dangerously.
Seasoned flour.
Put fat or oil on to heat over low temperature. (170°C).
Dry scallops very well. Sift flour and salt and mix to a thin cream with the milk and vinegar, and pepper. Coat scallops in seasoned flour then coat with batter. Fry in the fuming fat for about 4 minutes.
Lift out and drain on draining paper.
Serve with a garnish of lemon wedges and parsley sprigs. Do not overcrowd the fat when cooking the scallops and allow the fat to reheat before cooking next batch.
Central Cookery Book, 17th edition, 1992
Posted by allan at 04:46 PM. Filed under: The Recipes • The Restaurants •
