Deep-Fat-Fried Scallops

6 to 8 Servings

Wash and pick over:
1 quart scallops: about 2 lbs.
Drain. Dry between towels. Season with:
White pepper
Celery salt
Dip them in a:
Bound Breading (recipe follows):

To prepare a more adhesive breading, or coating, begin by wiping the food dry. Then dip the dry food into a shallow bowl of seasoned flour. Have ready, aside from the flour, two other bowls. In the first bowl, put a mixture of:
1 slightly beaten egg
2 to 3 teaspoons water or milk
(2 teaspoons oil)
Stir these ingredients together with 10 or 12 mild strokes. Do not let the egg get bubbly, as this makes the coating uneven. In the other bowl have ready: ¾ cup sifted seasoned dry bread crumbs

As each piece of food is floured, toss it lightly from one palm to the other, patting it gently all over and encouraging any excess flour to fall off. Then slide the flour-coated food through the egg mixture, making sure the entire surface is contacted,. Allow any excess moisture to drip off. Then place the food in the crumb-lined bowl. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs on them. Pat on any excess crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Handle the food very gently, so that the coating will not be cracked. Place on a rack to dry for about 20 minutes before frying. Do not chill this food before frying, as this will tend to make it absorb an undue amount of fat.

Fry scallops 2 minutes in deep fat heated to 385 degrees. Drain on paper toweling. Serve with tartar sauce.