Josh Niland’s potato scallop

06 September, 2019 by Hospitality Magazine

Josh Niland shares the process behind Fish Butchery’s version of Aussie takeaway classic — the potato scallop. The custard-y, creamy centre is encased in an ultra crisp batter inspired by Niland’s time at Heston Blumenthal’s restaurant The Fat Duck. 

Sign up here to get next week’s masterclass straight to your inbox or follow us on Facebook and never miss a video.