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.
![How to make deep-fried scampi](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/835828-1-eng-GB_how-to-make-deep-fried-scampi-768x960.jpg)
You’ll need
- 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).
Know-how
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.
Make ahead
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.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835800-1-eng-GB_step1.jpg)
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.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835807-1-eng-GB_steptwo.jpg)
4. Remove from the oil as soon as they are brown all over.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835814-1-eng-GB_stepthree.jpg)
5. 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.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835821-1-eng-GB_stepfour.jpg)
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