CRISPY SCALLOP PUFFS
Product Description
1 LB OF FRESH SCALLOPS
1 CUP OF SIFTED ALL PURPOSE FLOUR
1 TEASPOON OF SEA SALT
1 TEASPOON OF BAKING POWDER
1 TEASPOON OF RIVER ROAD BLACKENED SEASONING*
¼ TEASPOON OF FRESH GROUND BLACK PEPPER
12 OZ OF VERY COLD SPARKLING WATER OR BEER(ALE OR PILSNER )
1 CUP OF PLAIN CRISCO SHORTENING (THE WHITE STUFF)
1 CUP OF SUNFLOWER OIL
1/ 4 CUP OF CORN STARCH PLACED IN A ZIPLOC BAG
RINSE AND DRAIN SCALLOPS, SET ASIDE
IN A 10 INCH FRY PAN HEAT CRISCO AND SUNFLOWER OIL TILL HOT. TEST BY DROPPING A DROPLET OF BATTER INTO OIL IF IT SIZZLES …OIL IS READY. IF ITS SMOKIN ITS TOO HOT.
TO MAKE BATTER (ONLY GOOD FOR UP TO 20 MINUTES)
IN A LARGE BOWL SIFT FLOUR, ADD IN SALT, PEPPER, SEASONINGS, AND WHISK IN CARBONATED WATER (SHOULD APPEAR LIKE A PANCAKE BATTER) ADD IN BAKING POWDER AND MIXTURE SHOULD BUBBLE UP.ADD IN MORE LIQUID IF IT APPEARS TOO THICK.
COAT EACH SCALLOP IN CORNSTARCH BAG AND SHAKE OFF EXCESS. ADD SCALLOPS TO LIQUID BATTER AND MAKE SURE EACH SCALLOP IS COATED.
INDIVIDUALY AND CAREFULLY ADD 1 TO 2 SCALLOPS TO HOT OIL AT A TIME. DO NOT ALLOW ANY SCALLOP TO TOUCH THE OTHER. ONLY COOK HALF OF SCALLOPS IN THE PAN AT A TIME. SCALLOPS WILL PUFF AND GET GOLDEN BROWN AND RISE TO TOP OF PAN WHEN READY USUALLY 3-4 MINUTES. SCOOP OUT SCALLOPS WITH STRAINER SPOON AND PLACE ON PLATE WITH PAPER TOWELS.
START NEXT BATCH OF SCALLOPS, DRAIN ON PAPPER TOWELS.
TURN OFF HOT OIL AND ALWAYS USE CAUTION WHEN FRYING AROUND PETS AND CHILDREN! OIL CAN BE STRAINED AND USED AGAIN FOR FRYING.
TARTER SAUCE FOR SCALLOPS
½ CUP KEWIPE SOY MAYO* OR HELMANS 2 TABLESPOONS CAINS SWEET RELISH* OR GRANDMOTHERS HOT PEPPER RELISH* 1 TEASPOON FRESH LEMON JUICE DASH OF SEAS SALT* DASH OF GARLIC POWDER*
MIX ALL INGREDIENTS IN A BOWL. SERVE PUFFS WITH SAUCE AND FRESH LEMON WEDGES.
* ITEMS SOLD AT DR HOT.NET
1 CUP OF SIFTED ALL PURPOSE FLOUR
1 TEASPOON OF SEA SALT
1 TEASPOON OF BAKING POWDER
1 TEASPOON OF RIVER ROAD BLACKENED SEASONING*
¼ TEASPOON OF FRESH GROUND BLACK PEPPER
12 OZ OF VERY COLD SPARKLING WATER OR BEER(ALE OR PILSNER )
1 CUP OF PLAIN CRISCO SHORTENING (THE WHITE STUFF)
1 CUP OF SUNFLOWER OIL
1/ 4 CUP OF CORN STARCH PLACED IN A ZIPLOC BAG
RINSE AND DRAIN SCALLOPS, SET ASIDE
IN A 10 INCH FRY PAN HEAT CRISCO AND SUNFLOWER OIL TILL HOT. TEST BY DROPPING A DROPLET OF BATTER INTO OIL IF IT SIZZLES …OIL IS READY. IF ITS SMOKIN ITS TOO HOT.
TO MAKE BATTER (ONLY GOOD FOR UP TO 20 MINUTES)
IN A LARGE BOWL SIFT FLOUR, ADD IN SALT, PEPPER, SEASONINGS, AND WHISK IN CARBONATED WATER (SHOULD APPEAR LIKE A PANCAKE BATTER) ADD IN BAKING POWDER AND MIXTURE SHOULD BUBBLE UP.ADD IN MORE LIQUID IF IT APPEARS TOO THICK.
COAT EACH SCALLOP IN CORNSTARCH BAG AND SHAKE OFF EXCESS. ADD SCALLOPS TO LIQUID BATTER AND MAKE SURE EACH SCALLOP IS COATED.
INDIVIDUALY AND CAREFULLY ADD 1 TO 2 SCALLOPS TO HOT OIL AT A TIME. DO NOT ALLOW ANY SCALLOP TO TOUCH THE OTHER. ONLY COOK HALF OF SCALLOPS IN THE PAN AT A TIME. SCALLOPS WILL PUFF AND GET GOLDEN BROWN AND RISE TO TOP OF PAN WHEN READY USUALLY 3-4 MINUTES. SCOOP OUT SCALLOPS WITH STRAINER SPOON AND PLACE ON PLATE WITH PAPER TOWELS.
START NEXT BATCH OF SCALLOPS, DRAIN ON PAPPER TOWELS.
TURN OFF HOT OIL AND ALWAYS USE CAUTION WHEN FRYING AROUND PETS AND CHILDREN! OIL CAN BE STRAINED AND USED AGAIN FOR FRYING.
TARTER SAUCE FOR SCALLOPS
½ CUP KEWIPE SOY MAYO* OR HELMANS 2 TABLESPOONS CAINS SWEET RELISH* OR GRANDMOTHERS HOT PEPPER RELISH* 1 TEASPOON FRESH LEMON JUICE DASH OF SEAS SALT* DASH OF GARLIC POWDER*
MIX ALL INGREDIENTS IN A BOWL. SERVE PUFFS WITH SAUCE AND FRESH LEMON WEDGES.
* ITEMS SOLD AT DR HOT.NET