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eileen@bradleysfish.com

Deep-fried scampi

WRITTEN BY:

Eileen

SERVES:

2

NUTRITION:

Rich source of protein

DIFFICULTY

Easy

TIME

20 Minutes minutes

Try Deep-fried scampi and chips our way – the scampi in breadcrumbs, fried for 1-2 minutes to crisp perfection.

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Method

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. 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.

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Ingredients

1.
750ml vegetable oil for deep-frying
2.
2 medium free-range eggs, beaten
3.
100g plain flour
4.
150g fresh white breadcrumbs
5.
700g whole langoustines, tails peeled and halved
6.
Lemon wedges for squeezing
7.
Sea salt flakes to serve
8.
Tartare sauce to serve

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