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Barbecue, Fish | |
| 1 cup white flour 1 cup fine corn meal 1 teaspoon baking powder 4 pounds scallops, under 10 to 12 to a pound, preferably dry 1 to 1 1/4 cups vegetable oil of your choice (you may not need it all) | |
| 1.Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well. 2.Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess. 3.Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously. 4.When oil is hot, add scallops in batches small enough so they�re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away. | |
| recipe is for about 12 servings | |
Unrated | |
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