Deep-fried scampi
- Published: 19 Jun 17
- Updated: 18 Mar 24
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.
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Serves 2
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Hands-on time 20 min
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
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.
- Recipe from May 2017 Issue
Nutrition
- Calories
- 624kcals
- Fat
- 19.5g (2.7g saturated)
- Protein
- 55.1g
- Carbohydrates
- 56.6g (2.5g sugars)
- Fibre
- 1g
- Salt
- 1.8g
delicious. tips
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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