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Queenies in Batter with Tartare Sauce

Ingredients

• 1/2 lb. Queenies
• Seasoned Flour

The Batter

• 3 oz. Plain Flour
• 1 oz. Dried White Breadcrumbs
• 1 Tablespoon Cooking Oil
• 1 Egg
• 1/4 Pint Milk.

Method:

• Poach the queenies in water until tender, drain and coat with seasoned flour.
• Prepare the batter by adding the beaten egg to the flour and breadcrumbs and 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.

The Sauce

• 4 Spring Onions
• 2 Teaspoons Parsley
• 1 Tablespoon Minced Capers or Gherkins
• A Little Mayonnaise
• 2 teaspoons Lemon Juice

Method:

• Mince the spring onions and mix with the parsley, capers and gherkins.
• Beat the mayonnaise until creamy. Add the lemon juice gradually.
• Poach the queenies in water until tender, drain and coat with seasoned flour.
• Prepare the batter by adding the beaten egg to the flour and breadcrumbs and 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.
• Mince the spring onions and mix with the parsley, capers and gherkins.
• Beat the mayonnaise until creamy. Add the lemon juice gradually.

References:

View information about the Queenie