Coat potato slices lightly with extra flour, shake off excess. Dip each slice into prepared batter, making sure potato slices are well covered. Drain excess batter from each slice before frying.

Heat oil in large pan (test heat of oil with a small piece of potato, as for potato chips); deep-fry potato slices, a few at a time, until lightly golden.

Remove from oil, drain on absorbent paper. Increase heat of oil slightly, add the potato scallops, re-fry until rich golden brown.

Drain again, sprinkle with salt and serve hot.