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Scallop and fish fitters with wasabi and lime mayo

  • 5-6
Scallop and fish fitters with wasabi and lime mayo


  • ¾ cup self-raising flour
  • ½ teaspoon fragrant curry powder
  • 2 tablespoons chopped parsley, preferably Italian
  • 1 red chilli, deseeded and finely chopped
  • 4-6 tablespoons milk
  • 3 eggs, separated
  • 12 scallops, cleaned and cut into quarters
  • 250-300 grams white fish fillets, diced

Wasabi and lime mayo

  • ½ cup good-quality mayonnaise
  • 1 teaspoon prepared wasabi
  • 1 teaspoon finely grated lime rind


  1. Sift the flour and curry powder into a bowl. Stir in the parsley and chilli. Season well with salt and pepper. Make a well in the centre.
  2. In a jug, mix together the milk and egg yolks. Pour into the dry ingredients. Stir gently if required, add more milk to make a smooth, thick batter. Fold in the scallops and fish.
  3. In a clean bowl, beat the egg whites until stiff but not dry and then fold into the batter. Cook large tablespoonfuls of batter in a hot well-greased frying pan for about 5 minutes, turning once. The seafood should be just tender. Keep warm in a low oven while cooking remaining mixture.
  4. Serve warm with the Wasabi and Lime Mayonnaise, made by mixing all the ingredients together.

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