- May 2017
- Serves 2
- Hands-on time 20 min
Try 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.
- 19.5g (2.7g saturated)
- 56.6g (2.5g sugars)
- 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
- 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.
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.
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.
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