Deep-fried scampi
20 Minutes
Rich source of protein
Try Deep-fried scampi and chips our way – the scampi in breadcrumbs, fried for 1-2 minutes to crisp perfection.
1 rating
layout 0 comment


  • 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


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your rating: