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Ingredients
Batter
- ½ cup (60 g/2 oz) flour
- 1 egg yolk
- ⅔ cup (170 ml/5½ fl oz) milk
- 4 large old potatoes
- 2 fillets fish (whiting or ling), skinned and boned
- 6 king prawns, shelled and deveined
- 6 scallops
- oil, for deep-frying
- 2 lemons, cut into wedges
- ½ cup (125 ml/4 fl oz) chilli sauce
Method
1. To make Batter: Sift flour and a pinch of salt into a bowl, add egg yolk and milk; whisk until just combined (do not overheat). Cover; set aside for 30 minutes.
2. Peel and cut potatoes into shoestring chips. Soak in cold water for 30 minutes, then drain and pat dry. Slice each fillet of fish into thin lengths of about 5 cm (2 inches). Dip all the seafood in batter; deep-fry in batches in hot oil. Drain on paper towels; set aside in warm oven while cooking chips.
3. Deep-fry the chips until golden. Drain on paper towels. Sprinkle the seafood and chips with a little salt, to taste. Arrange the seafood and chips attractively on a platter and accompany with lemon wedges and bowls of chilli sauce.
