Try deep-fried scampi and chips our way – the scampi in breadcrumbs, fried for 1-2 minutes to crisp perfection. Add a squeeze of lemon, flaky sea salt and tartare sauce for the full retro experience.
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Ingredients
- 750ml vegetable oil for deep-frying
- 2 medium free-range eggs, beaten
- 100g plain flour
- 150g fresh white breadcrumbs
- 700g whole langoustines, tails peeled and halved
- Lemon wedges for squeezing
- Sea salt flakes to serve
- Tartare sauce to serve
You’ll also need…
- Digital probe thermometer
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Method
- Heat the oil in a large heavy-based saucepan (it should be just over half full) until it reads 180°C on a digital probe thermometer.
- Put the beaten eggs in a bowl and the flour and breadcrumbs on separate plates. Dip the halved langoustine tails in the flour, then the eggs, then the breadcrumbs to coat well. Set aside.
- When the oil has reached the correct temperature, carefully add the breaded langoustines, 3-4 at a time, using a wire basket or slotted spoon and fry for 1-2 minutes.
- Remove from the oil as soon as they are brown all over.
- Set aside on a plate lined with kitchen paper, then squeeze over lemon juice and sprinkle with sea salt. Serve with tartare sauce and chips.
Nutrition
- 624kcals Calories
- 19.5g (2.7g saturated) Fat
- 55.1g Protein
- 56.6g (2.5g sugars) Carbs
- 1g Fibre
- 1.8g Salt
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