Description: Crispy, golden ale-battered scallops are a proper pub-style seafood treat—light, crunchy batter outside with sweet, tender scallops inside. Using Irish ale in the batter gives a subtle malty depth and an extra-crisp finish, perfect with lemon and a simple tartar or garlic mayo.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serving Size: Serves 2–4
Ingredients
Scallops
- 12–16 large scallops (roe removed if preferred)
- Salt and black pepper, to taste
- 2–3 tbsp plain flour (for dusting)
- Neutral oil for frying
Irish Ale Batter
- 120g plain flour
- 2 tbsp cornflour (for extra crispness)
- 1 tsp baking powder
- ½ tsp salt
- 200–250ml chilled Irish ale
- Optional: pinch of paprika or cayenne
To Serve
- Lemon wedges
- Tartar sauce or garlic mayo
- Optional: chopped parsley, capers, or a simple salad
Instructions
Step 1 – Prepare the Scallops
Pat scallops dry with kitchen paper and season lightly with salt and pepper. Dry scallops are key for a crisp batter.
Step 2 – Make the Ale Batter
In a bowl, whisk flour, cornflour, baking powder, and salt. Slowly whisk in chilled Irish ale until you have a smooth batter that coats the back of a spoon.
Step 3 – Heat the Oil
Heat 3–4cm of oil in a deep pan to about 180°C (350°F). If you don’t have a thermometer, test with a drop of batter—it should sizzle and rise quickly.
Step 4 – Batter the Scallops
Lightly dust scallops in flour, shaking off excess. Dip into the ale batter until coated.
Step 5 – Fry
Fry in small batches for 2–3 minutes, turning once, until crisp and golden. Remove to a paper-lined plate to drain.
Step 6 – Serve
Serve immediately with lemon wedges and tartar sauce or garlic mayo.
Tips
- Keep it cold: Chilled ale makes a lighter, crispier batter.
- Don’t overcrowd: Fry in batches so the oil stays hot.
- Dry scallops: Moist scallops make batter slip off—pat them very dry first.
- Best ale: A pale ale gives a lighter taste; a red ale adds more maltiness.
Serving Suggestion
Serve as a pub-style starter with chips, a simple salad, or a tangy slaw, plus plenty of lemon.
