Deep-Fried Scallop Frills

Name: Deep-Fried Scallop Frills
Yield: Serves 6-8
Cuisine: British
Ingredients: 200-250 g scallop frills, black sac removed and, well washed; 200-250 g scallop frills, black sac removed and, well washed; salt and freshly ground black pepper; salt and freshly ground black pepper; 150 g self-raising flour; 200 ml milk; vegetable or corn oil for deep-frying; vegetable or corn oil for deep-frying

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

200-250 g scallop frills, black sac removed and, well washed
salt and freshly ground black pepper
150 g

Europe
United Kingdom
Snack
Fish course
Pescatarian

Method

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 tsp 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.

Season the flour well. Have 3 bowl