Crispy Potato Scallops with Smoked Oyster Tartare
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Crispy Potato Scallops with Smoked Oyster Tartare
Recipe by Courtney Roulston
Dietaries – Meat free
Serves – 4
Prep Time – 10 mins
Cooking Time – 25 mins, plus cooling time
Ingredients
3 large potatoes (Red royal, Desiree, or Carisma)
½ cup white vinegar
1 cup Coles self raising flour for dusting
Sea salt
Black pepper
Squeaky Gate extra virgin olive oil
Batter
1 cup Coles self raising flour
1/3 cup cornflour
1 ¾ cups cold soda water
Tartare
2/3 cup Coles whole egg mayonnaise
1 tin smoked oysters, drained, chopped
Zest and juice of ½ lemon
1 tbs cornichons, chopped
2 tsp baby capers, chopped
1 tbs dill, chopped
1 tsp Coles Dijon mustard
Method
Slice the potatoes into 1cm thick rounds then boil in salted water with half of the vinegar for 4-5 minutes. Drain and set aside to cool and dry completely.
In a large mixing bowl, combine the flour, cornflour, salt, remaining vinegar, then whisk in the soda water until you have a smooth batter.
Combine all the tartare ingredients in a mixing bowl and season with salt and pepper. Set aside.
Heat a couple of cups of oil in a heavy-based pot to 180 degrees Celsius. Dust the potatoes in flour then dip them into the batter. Carefully lower the potatoes into the oil and fry for 5 minutes, or until golden and crispy. Drain on kitchen paper and season with sea salt. Arrange them onto a serving platter with the tartare sauce and extra lemon wedges.
