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(Authentic Recipe from the Isle of Man)

    • 1/2 lb queenies
    • Seasoned flour

Poach the queenies in water until tender, drain and coat with seasoned flour.

    The Batter
    • 3oz. plain flour
    • 1 oz. dried white breadcrumbs
    • 1 tablespoon cooking oil
    • 1 egg
    • 1/4 pint milk

Prepare the batter by adding the beaten egg to the flour and breadcrumbs amd gradually adding the milk and oil.

Dip the queenies into the batter using a long skewer. 

Fry in deep oil, a few at a time, for about three minutes, or until golden brown.

Drain on absorbent kitchen paper and sprinkle with salt

Serve at once with tartare sauce.

    Tartare Sauce
    • 4 spring onions
    • 2 teaspoons parsley
    • 1 tablespoon minced capers or gherkins
    • A little mayonaise
    • 2 teaspoons lemon juice

Mince the spring onions and mix the parsley, capers and gherkins. 
Beat the mayonnaise until creamy.
Add the lemon juice gradually.

Recipe graciously provided by Island Seafare Limited: providers of the freshest fish and the highest quality King and Queen Scallops fished daily from the clear waters surrounding the Isle of Man.

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