Beer Battered Potato Scallops & Minted Mushy Peas

I absolutely adore the delightful combination of beer battered potato scallops and minted mushy peas. The crispy texture of the potato scallops, with a hint of beer flavor, pairs perfectly with the refreshing minty taste of the mushy peas. It’s like a match made in culinary heaven!

The crunchy exterior of the scallops complements the creamy and smooth texture of the peas, creating a harmonious balance of flavors and textures in every bite. It’s a dish that never fails to satisfy my taste buds and leave me craving for more.

Ingredients Needed for This Recipe

For the Beer Battered Potato Scallops:

  • 4 large potatoes, peeled and sliced into 1/2 inch thick rounds
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cold beer (lager or ale works best)
  • Vegetable oil, for frying

For the Minted Mushy Peas:

  • 2 cups frozen peas
  • 1 tablespoon butter
  • 2 tablespoons fresh mint, finely chopped
  • Salt and pepper, to taste
  • 2 tablespoons heavy cream (optional for extra richness)

Instructions for Making Beer Battered Potato Scallops & Minted Mushy Peas

Preparing the Potato Scallops:

  1. Begin by preparing your potatoes. After peeling and slicing them, soak the potato rounds in cold water for about 30 minutes to remove excess starch. This will help them become extra crispy when fried.
  2. In a large bowl, mix together 1 cup of flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth.
  3. Heat the vegetable oil in a deep fryer or large, deep skillet to 375°F (190°C).
  4. Pat the potato slices dry with paper towels. Dust them lightly with some extra flour, then dip each slice into the beer batter, letting the excess drip off.
  5. Fry the potato slices in batches, being careful not to overcrowd the pan, until they are golden and crispy, about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels. Season with a little more salt while still hot.

Making the Minted Mushy Peas:

  1. While the potatoes are soaking, prepare the minted mushy peas. Cook the frozen peas according to package instructions, then drain.
  2. In a saucepan, melt the butter over medium heat. Add the cooked peas, mint, salt, and pepper. Mash the peas with a fork or potato masher until they reach your desired consistency. For a creamier texture, stir in the heavy cream.
  3. Keep the mushy peas warm until ready to serve.

To Serve:

  1. Arrange the beer-battered potato scallops on a plate alongside a generous serving of minted mushy peas. This dish pairs wonderfully with malt vinegar or your favorite dipping sauce, offering a satisfying crunch with every bite and a burst of fresh flavors from the peas.
  2. Enjoy your homemade Beer Battered Potato Scallops & Minted Mushy Peas, a dish that promises to bring a piece of British comfort food right to your table.

Tips for Perfecting the Recipe

Choosing the Right Potatoes: For the best beer-battered potato scallops, use starchy potatoes like Russets or Maris Piper. These varieties fry up crispier and have the ideal texture for soaking up the beer batter.

Beer Selection: The type of beer used can affect the flavor of the batter. A lighter lager will give a subtle taste, while an ale can offer a richer flavor. Experiment with different types of beer to find the one that suits your taste best.

Oil Temperature: Maintaining the correct oil temperature is crucial for frying. If the oil is too hot, the batter will brown too quickly without cooking the potato through. If it’s too cool, the batter will absorb too much oil and become soggy. Using a cooking thermometer can help achieve the perfect balance.

Batter Consistency: The batter should be thick enough to coat the back of a spoon but still liquid enough to flow off. If the batter is too thick, add a bit more beer; if too thin, add a small amount of flour.

Drying the Potatoes: Ensure the potato slices are thoroughly dried after soaking to prevent the oil from splattering and to ensure the batter adheres properly.

Freshness of Ingredients: Using fresh mint and freshly ground black pepper for the mushy peas can significantly enhance their flavor.

Adjusting Thickness: For the mushy peas, adjust the thickness to your liking by adding more or less cream. If you prefer a lighter version, you can even use milk or a splash of the cooking water from the peas.

Serving Suggestions

Traditional Accompaniments: Serve your beer-battered potato scallops and minted mushy peas with traditional British condiments such as malt vinegar or tartar sauce. These add an extra layer of flavor that complements the dish beautifully.

With Protein: For a more substantial meal, pair the potato scallops and mushy peas with a piece of fried fish or a grilled sausage, turning it into a full British-inspired feast.

Salad: A light, crisp salad dressed with a vinaigrette can offer a refreshing contrast to the richness of the fried potatoes and the creaminess of the peas.

Bread: Serving with a side of crusty bread can be excellent for mopping up any leftover flavors on the plate, ensuring not a drop of deliciousness goes to waste.

Beverage Pairings: A cold beer that matches the one used in the batter can complement the meal’s flavors, or opt for a sparkling water with lemon for a refreshing non-alcoholic choice.

Storage Tips

Refrigerating Leftovers: Store any leftovers in an airtight container in the refrigerator. The beer-battered potato scallops can be kept for up to 2 days, while the minted mushy peas should be consumed within 1-2 days for the best quality.

Reheating Potato Scallops: To retain their crispiness, reheat the potato scallops in an oven preheated to 375°F (190°C) for about 10-15 minutes or until heated through and crispy. Avoid microwaving as it can make them soggy.

Freezing: While you can freeze the cooked potato scallops, their texture is best when fresh. If you choose to freeze them, do so on a baking sheet before transferring them to a freezer bag. Reheat from frozen in the oven for best results.

Storing Mushy Peas: Freeze the mushy peas in an airtight container if you have a large quantity left over. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little water or cream if they’ve thickened too much.

Frequently Asked Questions

Can I use another type of flour for the batter? Yes, you can use gluten-free flour blends for a gluten-free version. The texture might vary slightly, but they still provide a satisfactory result.

Is there a non-alcoholic substitute for the beer in the batter? Sparkling water or club soda can be used as a non-alcoholic substitute. These alternatives help maintain the batter’s lightness and crispiness.

Can I make the batter ahead of time? It’s best to use the batter immediately after mixing to take advantage of the carbonation in the beer, which makes the batter light and crispy. If you must, you can mix the dry ingredients ahead of time and add the beer just before you’re ready to fry.

How can I make this recipe vegan? For a vegan version, substitute the butter in the mushy peas with a plant-based alternative and use a non-dairy milk or cream. Ensure the beer used in the batter is vegan, as some brands use animal products during processing.

What’s the best way to cut the potatoes for scallops? Use a sharp knife to cut the potatoes into even 1/2 inch thick rounds. Consistent thickness ensures they cook evenly.

Can I bake the potato scallops instead of frying? While frying gives the best texture and flavor for this dish, you can bake them for a healthier option. Coat the battered potato slices in a light spray of oil and bake on a wire rack over a baking sheet at 425°F (220°C) until golden and crispy, flipping halfway through.

How do I prevent the batter from falling off the potatoes while frying? Ensure the potato slices are completely dry before coating them in flour and then dipping them into the batter. This helps the batter adhere better to the potatoes. Also, avoid overcrowding the frying pan, as this can cause the scallops to stick together and the batter to come off.

Beer Battered Potato Scallops & Minted Mushy Peas

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Beer Battered Potato Scallops & Minted Mushy Peas is an exquisite combination that marries the crunchy, golden allure of beer-battered potato scallops with the lively, fresh essence of minted mushy peas.

Ingredients

For the Beer Battered Potato Scallops:

  • 4 large potatoes peeled and sliced into 1/2 inch thick rounds
  • 1 cup all-purpose flour plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cold beer lager or ale works best
  • Vegetable oil for frying

For the Minted Mushy Peas:

  • 2 cups frozen peas
  • 1 tablespoon butter
  • 2 tablespoons fresh mint finely chopped
  • Salt and pepper to taste
  • 2 tablespoons heavy cream optional for extra richness

Instructions

Preparing the Potato Scallops:

  • Begin by preparing your potatoes. After peeling and slicing them, soak the potato rounds in cold water for about 30 minutes to remove excess starch. This will help them become extra crispy when fried.
  • In a large bowl, mix together 1 cup of flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth.
  • Heat the vegetable oil in a deep fryer or large, deep skillet to 375°F (190°C).
  • Pat the potato slices dry with paper towels. Dust them lightly with some extra flour, then dip each slice into the beer batter, letting the excess drip off.
  • Fry the potato slices in batches, being careful not to overcrowd the pan, until they are golden and crispy, about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels. Season with a little more salt while still hot.

Making the Minted Mushy Peas:

  • While the potatoes are soaking, prepare the minted mushy peas. Cook the frozen peas according to package instructions, then drain.
  • In a saucepan, melt the butter over medium heat. Add the cooked peas, mint, salt, and pepper. Mash the peas with a fork or potato masher until they reach your desired consistency. For a creamier texture, stir in the heavy cream.
  • Keep the mushy peas warm until ready to serve.

To Serve:

  • Arrange the beer-battered potato scallops on a plate alongside a generous serving of minted mushy peas. This dish pairs wonderfully with malt vinegar or your favorite dipping sauce, offering a satisfying crunch with every bite and a burst of fresh flavors from the peas.
  • Enjoy your homemade Beer Battered Potato Scallops & Minted Mushy Peas, a dish that promises to bring a piece of British comfort food right to your table.

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