Crispy Potato Scallops with Malt Vinegar
Instructions
- 1
Peel the potatoes and slice them into 5mm (1/4 inch) thick rounds using a sharp knife or mandoline slicer for even thickness.
- 2
In a mixing bowl, combine flour, baking powder, and salt. Mix cold water with white vinegar, then gradually add this mixture while whisking until you achieve a smooth batter with the consistency of heavy cream. The vinegar helps create an extra crispy coating.
- 3
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Use a thermometer to ensure accurate temperature.
- 4
Pat potato slices dry with paper towels to remove excess moisture - this ensures a crispy coating.
- 5
Dip each potato slice into the batter, allowing excess to drip off, then carefully lower into the hot oil.
- 6
Fry in batches for 3-4 minutes per side until golden brown and crispy. Don't overcrowd the fryer.
- 7
Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.
- 8
Serve immediately while crispy and hot, with malt vinegar on the side for drizzling.
Chef's Note
"These crispy potato scallops are a perfect marriage of crunchy exterior and fluffy interior. The secret is in the batter - that splash of vinegar creates an incredibly light, shatteringly crisp coating that stays crunchy longer. Serve them piping hot with a generous drizzle of malt vinegar for that authentic fish shop experience. They're absolutely addictive!"
