Batter-Fried Clams with Tartar Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 cup (250 mL) all-purpose flour
1-1/4 tsp (6 mL) baking powder
1 tsp (5 mL) salt
1 cup (250 mL) buttermilk
1/4 cup (50 mL) cold water
2 quarts (2 L) vegetable oil
1 pint (475 mL) shucked soft-shell or littleneck clams
1 cup (250 mL) mayonnaise
1/4 cup (50 mL) minced scallions
1/4 cup (50 mL) minced gherkin or dill pickle
2 tbsp (30 mL) chopped capers
2 tbsp (30 mL) chopped parsley
2 tbsp (30 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) sugar
For the Batter: Into a medium-size bowl, sift together flour, baking powder, and salt. Whisk in buttermilk and water, cover, and set aside.
For the Clams: In a deep-fat fryer or deep heavy skillet over moderately high heat, heat oil to 375°F (190°C). Occasionally check oil temperature with a deep-fat thermometer. Pat clams dry on paper towelling, dip in batter, shake off excess, and fry 6 to 8 at a time until golden — 1 to 2 minutes. Drain on paper towelling and place, uncovered, in a warm oven while frying remaining clams.
For the Tartar Sauce: Combine all ingredients and serve as a dipping sauce with fried clams.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:630