Fried scallops with malt vinegar & jalapeño tartare

Name: Fried scallops with malt vinegar & jalapeño tartare
Yield: 2
Ingredients: 6 tablespoons cornflour; 6 tablespoons plain flour; ice-cold sparkling water; 1 quantity jalapeño tartare; malt vinegar; vegetable oil for deep-frying; 12 scallops without coral, each cut in half horizontally; lemon wedges to serve; sea salt

Recipe by Mitch Tonks

Serves:: 2

This is the ultimate fried seafood. If you're up for deep-frying at home this is pretty easy to do, and much simpler than frying a piece of fish for fish and chips.

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Ingredients

6 tablespoons cornflour

6 tablespoons plain flour

ice-cold sparkling water

1 quantity jalapeño tartare

malt vinegar

vegetable oil for deep-frying

12 scallops without coral, each cut in half horizontally

lemon wedges to serve

sea salt

Method

First make your batter by mixing the flours and adding enough sparkling water to make a double cream consistency.

Blitz the tartare sauce so that is smooth (this makes dipping easy, but leave it chunky if you prefer). Season with plenty of malt vinegar – you want the sauce sharp to cut through the batter.

Heat your oil to 170°C. (If you don’t have a thermometer or deep-fat fryer, heat the oil in a deep pan – it is hot enough to fry the scallops when a small piece of bread dropped in quickly fizzles and crisps.) Dip the discs of scallop in the batter and fry a few at a time for 3–4 minutes or until crisp. Don’t put too many scallops into the pan or the oil temperature will fall and your scallops will be soggy. Drain on kitchen paper. When all the scallops are cooked sprinkle with a little sea salt and serve with the sauce for dipping and lemon wedges for squeezing.

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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.

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