How to make Fish Butchery’s potato scallop

30 January, 2020 by
Hospitality Magazine

Saint Peter and Fish Butchery chef and owner Josh Niland isn’t just a fish wizard — he’s also a pro potato scallop-maker. Childhood memories of eating scallops at the local fish and chip shop formed the inspiration for Niland’s recipe which sees Sebago potatoes steamed to a custard-like texture before they’re plunged in the deep fryer. The scallop gets its bronzed appearance from the chef’s signature batter (which he describes as a “witches’ brew”), conceptualised during his time at Heston Blumenthal’s restaurant The Fat Duck.

Ingredients
Sebago potatoes. Dutch cream or Desiree will also work.
200g rice flour plus extra for dusting
275ml Victoria Bitter
170ml vodka
105g self-raising flour
20g honey
1 tsp baking powder
Olsson’s salt flakes
Fine salt

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Method
1. Scrub potatoes until they are clean, ensuring the skin is intact. Slice potatoes into 2-3cm disks cutting the profile of the potato at its widest.
2. Steam for 12 minutes in a combi oven until they are a custard-like texture. Alternatively, use a basket steamer or blanch in boiling salted water.
3. Once cooked, leave potatoes on the tray and refrigerate overnight.
4. To prepare the batter, combine rice flour with self-raising flour and baking soda. In a separate bowl, whisk VB, vodka and honey. Add the liquid mixture to the dry mixture and whisk until smooth.
5. Dust potato slices in rice flour and dip in batter. Deep fry until dark golden brown and crunchy.
6. Season with fine salt and salt flakes before serving.

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