RECIPES
IPA BATTER MORAY COASTAL HADDOCK & SCALLOPS WITH CHIPSHOP HOME STYLE HAND CUT CHIPS APPROX. 4 TO 6 PEOPLE •
900g Washed Or Peeled Local Potatoes
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4 Good Size Local Skinned & Boned Fillets
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4 Fresh Scallops With Roe
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200g Plain Flour
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60g Cornflour
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Good Pinch Turmeric
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250ml Local Ipa ( Ale)
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50ml Warm Water
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1 Good tsp Dried Yeast
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Extra 50g Flour For Dusting Good Pinch Salt & Pepper (Mix In To Dusting Flour). Start off cutting the potatoes in to chips then blanching the chips for approx 10 minutes in boiling water then drain and allow to cool before frying, this will give
you a more firmer chip shop style chip and reduce cooking time in oil. Cook the chips till light golden brown and crispy (about 10 minutes). For the batter add the yeast to the warm water to activate for about 5 minutes in 34
a cup, then in a bowl pour the India Pale Ale or wheat beer in to a bowl gradually add the flour & the turmeric followed by the water/yeast. Cover the bowl with cling film and allow 20 to 30 minutes for the batter to activate (you will see the batter slightly ferment). Dust the haddock & Scallops along with the roe and then in to the batter. Place the haddock or the scallops in to the hot oil till a nice golden brown colour with a good crispy texture. Drain the haddock and scallops then serve along side the hand cut chips with your choice of favourite sauce salt & vinegar.
