A new take on fish and chips
SOFT SHELL CRAB BURGER WITH HOMEMADE SPICY TARTAR
ALANDA’S Scottish Seafood Grill showcases the very best of sustainable locally sourced fresh Scottish seafood, using an innovative take on old school fish and chips and fresh shellfish.
All their fresh seafood is delivered daily and their thick cut chips are made from pick of the crop potatoes chipped fresh with the skin on.
Staff point to their mouthwatering menus, unique recipes and tasty seafood, and highlight customer favourites such as lobster rolls, crispy crab burgers, chilli prawn popsicles and much more. Alanda’s will have a stall at Edinburgh Food Festival which runs from July 27-31. The festival is a celebration of quality food and drink and has a host of entertainment shows taking place in the Spiegeltent throughout the five days.
INGREDIENTS
(Serves 2. Time 30 Minutes) 4 soft shell crabs, cleaned & rinsed Plain flour 1⁄2 cup milk 1 large egg 2 large brioche burger buns Mixed salad leaves 1⁄2 cup free range mayonnaise 2 tbsp chilli sauce Capers Fresh parsley 1 large lemon for squeezing
METHOD
1. Firstly, to prepare the spicy tartar sauce in a bowl combine the mayonnaise, chilli sauce, capers and chopped parsley. Half a lemon and squeeze into the mix. 2. Preheat an inch and a half of oil to 180F. 3. Clean each crab thoroughly. In a shallow dish whisk together the milk and egg using a fork. In a separate bowl add the flour with a pinch of salt and pepper. Lightly salt the crab then dip in the flour before dipping in the egg mix and then the flour again. 4. Carefully place each crab into the oil. Fry until crispy and golden brown about 2- 3 minutes on each side. Drain on paper towel. 5. Add the mixed salad leafs, tartar sauce and crispy soft shell crabs to the brioche buns and top with a wedge of fresh lemon.