In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

In a separate bowl, beat the egg and then whisk it into the cold water.

Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Dip each potato slice into the batter, ensuring it is fully coated.

Carefully place the battered potato slices into the hot oil. Fry in batches to avoid overcrowding the pot.

Fry the potato scallops for about 3-4 minutes on each side, or until they are golden brown and crispy.

Remove from the oil and place on a paper towel-lined plate to drain any excess oil.

Serve hot with your favorite dipping sauce or a sprinkle of sea salt.