Potato Scallops in Beer Batter

It's well worth getting out the deep-fat fryer for these calorie-laden treats. Serve hot, with plenty of garlic mayonnaise for dipping.

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes to 25 minutes
  • Total time: 35 minutes to 40 minutes 40 minutes

Serves: 4 - 6


  • 225g plain flour
  • 2 medium eggs, separated
  • 220ml lager
  • 750g-1kg Maris Piper, Romano or King Edward potatoes, peeled and cut into 2-3mm slices
  • 1 tsp cream of tartar
  • Oil, for deep-fat frying
  • Salt
  • Sea Salt


  1. Sift the flour and 1 tsp salt into a bowl. Make a well in the centre, add the egg yolks and lager, and whisk until smooth. Heat the oil in a deep fat fryer to 175-180°C.
  2. Just before cooking, place the egg whites and the cream of tartar in a clean bowl and whisk until foamy and stiff. Fold into the batter. Mix the potatoes into the batter, stirring gently until well coated.
  3. Fry the potatoes, in batches of 7-9 slices at a time, for 4-5 minutes. Adjust the heat so that the coating doesn't brown too much before the potatoes have cooked. Drain on kitchen paper, sprinkle with sea salt and serve immediately with garlic mayonnaise.