How to make deep-fried scampi
Learn how to make deep-fried scampi by following Jen Bedloe’s easy step-by-step guide. Jen serves hers with chunky chips and homemade tartare for the full experience.
- 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
You’ll also need…
- Digital probe thermometer
This recipe serves 2. Hands-on time 20 min, plus preparing the langoustines (if required).
Langoustines (Nephrops norvegicus) are also known as Dublin Bay prawns, Norway lobsters or scampi. Avoid trawled langoustines, which have high levels of by-catch, and choose pot or creel-caught. Scotland has several sustainable fisheries.
If you don’t have a digital probe thermometer you can test if the oil is hot enough by adding a cube of bread – it should crisp and brown in 30 seconds.
1. 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.
2. 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.
3. 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.
4. Remove from the oil as soon as they are brown all over.
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