Deep-fried scallop frills

Deep-fried scallop frills

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

Scallop frills! You may wonder what the hell I’m on about but as usual I don’t like to see good things going to waste. These are the frills surrounding the white nugget of scallop meat and they normally end up in the bin. To accumulate enough, ask your fishmonger to keep them for you, or save them up in the freezer.

Ingredients

Quantity Ingredient
200-250g scallop frills, black sac removed and well washed
salt
freshly ground black pepper
150g self-raising flour
200ml milk
vegetable or corn oil, for deep-frying

Method

  1. Check that the scallop frills are clean and that all of the sand has been washed away, then place them in a pan, cover with water and add 1–2 teaspoons salt. Bring to the boil, lower the heat and simmer for 3–4 minutes, then drain in a colander and dry the frills on kitchen paper.
  2. Season the flour well. Have 3 bowls ready, one containing the seasoned flour, one for the milk and the third for the finished scallop frills.
  3. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160–180°C. Coat the scallop frills in the flour, shaking off any excess, then pass them through the milk and again through the flour. Deep-fry the frills in batches, moving them around in the oil, for 2–3 minutes until golden.
  4. Remove the scallop frills with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.
Tags:
Hix Oyster & Chop House
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