Chilled Pea Soup with Crab Salad by Manu Feildel
The black olive oil and a lemony crab salad make it lively and refreshing.
1 Tbs sea salt flakes
50 ml white vinegar
200 g 00 Flour
400 g any beer
2 large white potatoes
500 g vegetable oil
Pre-heat oil in a pan until it reaches 180 C.
Wash and dry potatoes under cold water. Slice into 2 cm thick slices using slicer or mandolin.
Prepare beer batter by whisking 150 g of flour, vinegar and beer together until flour dissolves. Add a pinch of salt.
With the remaining flour, coat each slice of potato so the batter will stick.
Dip each slice into the batter and add straight into the pan to fry for about five minutes. Cook until golden.
Place on paper towel to soak up any excess oil.
Serve with your favourite sauce, such as tomato or barbeque.
Recipe provided by Melissa Cakes Cafe Bar