📝 About This Recipe
Transport yourself to the British seaside with this quintessential pub classic, featuring succulent langoustine tails enveloped in a cloud-like, golden batter. Unlike breaded versions, this battered preparation offers a delicate, airy crunch that protects the sweet, tender seafood inside. It is the ultimate indulgence for seafood lovers, elevated by a hint of lemon and a whisper of cold lager in the batter for maximum crispness.
🥗 Ingredients
The Scampi
- 500 grams Langoustine tails (peeled, deveined, and patted very dry)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Fine sea salt (to season the dredge)
The Signature Batter
- 1 cup All-purpose flour (chilled in the freezer for 10 minutes)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking powder
- 200 ml Ice-cold lager or sparkling water (must be very cold)
- 1/4 teaspoon Turmeric (for a vibrant golden color)
- 1 teaspoon Lemon zest (finely grated)
Homemade Tartare Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Gherkins (finely diced)
- 1 teaspoon Fresh dill (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
Frying & Garnish
- 1 liter Vegetable oil (for deep frying)
- 1 Lemon wedges (for serving)
- 1 sprig Fresh parsley (for garnish)
👨🍳 Instructions
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1
Prepare the tartare sauce by combining mayonnaise, chopped capers, gherkins, dill, and lemon juice in a small bowl. Cover and refrigerate to let flavors meld.
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2
Ensure the langoustine tails are completely dry by patting them firmly with paper towels. Any moisture will cause the batter to steam and slip off.
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3
In a shallow dish, mix 1/2 cup flour with 1/2 teaspoon salt. Toss the langoustine tails in this dredge until lightly coated, then shake off the excess.
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4
In a large mixing bowl, whisk together the 1 cup chilled flour, cornstarch, baking powder, turmeric, and lemon zest.
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5
Slowly pour the ice-cold lager or sparkling water into the dry ingredients. Whisk gently until just combined; a few small lumps are fine. Do not overmix, or the batter will become tough.
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6
Fill a heavy-bottomed pot or deep-fryer with vegetable oil to a depth of at least 3 inches. Heat the oil to 180°C (350°F).
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7
Work in batches of 5-6 to avoid crowding the pot. Dip a dredged langoustine tail into the cold batter, ensuring it is fully submerged.
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8
Carefully lower the battered scampi into the hot oil. Hold it for a second before releasing to prevent it from sticking to the bottom.
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9
Fry for 2-3 minutes, turning occasionally with a slotted spoon, until the batter is puffed, crisp, and a deep golden brown.
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10
Use a slotted spoon to transfer the scampi to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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11
Immediately sprinkle with a tiny pinch of sea salt while the oil is still wet on the surface.
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12
Repeat with the remaining scampi, ensuring the oil returns to 180°C (350°F) between batches.
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13
Serve immediately while piping hot, garnished with fresh parsley and lemon wedges on the side.
💡 Chef's Tips
Use a thermometer to maintain oil temperature; if the oil is too cool, the scampi will be greasy; if too hot, the batter will burn before the seafood cooks. Keep your batter liquid as cold as possible—the thermal shock between the ice-cold batter and hot oil creates the signature bubbles and crunch. Do not over-whisk the batter; over-working the flour develops gluten, which results in a bread-like texture rather than a crisp one. If you cannot find fresh langoustines, high-quality jumbo shrimp can be substituted, though the flavor will be slightly less sweet. Always fry in small batches to prevent the oil temperature from dropping significantly.
🍽️ Serving Suggestions
Serve with thick-cut triple-cooked chips for a classic British 'Scampi and Chips' experience. Pair with a side of mushy peas seasoned with a touch of mint. A cold, crisp Pilsner or a dry Sauvignon Blanc beautifully cuts through the richness of the fried batter. Provide plenty of malt vinegar on the table for those who enjoy an extra tang. A simple rocket (arugula) salad with a light lemon vinaigrette offers a refreshing contrast.