📝 About This Recipe
Inspired by the iconic lemon-scented, cereal-based pub snack found in every British local, these homemade Scampi Fries elevate the classic to a gourmet level. We use succulent langoustines or king prawns encased in a shatteringly crisp, lemon-infused breading that captures that nostalgic zesty-seafood tang. Perfectly salty and incredibly moreish, they are the definitive accompaniment to a cold pint of lager or a crisp cider.
🥗 Ingredients
The Seafood
- 500 grams Raw King Prawns or Langoustine tails (peeled, deveined, and patted very dry)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (fine grain)
The Triple-Crunch Coating
- 100 grams Plain Flour (for dredging)
- 2 large Eggs (beaten well)
- 150 grams Panko Breadcrumbs (blitzed slightly for a finer texture)
- 50 grams Cornmeal or Polenta (adds that signature 'cereal' crunch)
- 1/2 teaspoon Smoked Paprika (for a hint of color)
Signature Scampi Seasoning
- 2 tablespoons Lemon Zest (finely grated and dehydrated in a low oven if possible)
- 1/4 teaspoon Citric Acid (optional, for that authentic sharp 'zing')
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Celery Salt
For Frying
- 1 liter Vegetable or Sunflower Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the seafood by ensuring the prawns or langoustines are completely dry. Toss them in a bowl with a squeeze of lemon juice and a pinch of salt, then let them sit for 5 minutes.
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2
In a small bowl, create the 'Scampi Dust' by mixing the lemon zest, onion powder, garlic powder, celery salt, and citric acid. Set this aside to use immediately after frying.
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3
Set up a standard breading station: one bowl with plain flour, one bowl with the beaten eggs, and a third bowl containing the mixture of panko breadcrumbs, cornmeal, and smoked paprika.
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4
Take a prawn and dredge it lightly in the flour, shaking off any excess so only a thin coating remains.
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5
Dip the floured prawn into the egg wash, ensuring it is fully submerged and coated.
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6
Drop the prawn into the breadcrumb and cornmeal mixture. Press the crumbs firmly onto the seafood to ensure a thick, even crust that won't fall off during frying.
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7
Repeat the process for all prawns and place them on a wire rack or parchment-lined tray. Chill the breaded prawns in the fridge for 15 minutes to help the coating set.
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8
Fill a deep, heavy-bottomed saucepan or deep-fryer with the oil. Heat it to 180°C (350°F). Use a kitchen thermometer to ensure accuracy.
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9
Carefully lower 4-5 prawns into the hot oil at a time. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy scampi.
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10
Fry for 2-3 minutes until the coating is a deep golden brown and the prawns are cooked through and opaque.
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11
Remove the scampi with a slotted spoon and drain briefly on a wire rack over paper towels.
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12
While still piping hot, generously sprinkle the 'Scampi Dust' over the fries so the seasoning adheres to the residual oil.
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13
Serve immediately in a paper cone or a small basket for that authentic pub feel.
💡 Chef's Tips
Always pat the seafood bone-dry before breading; moisture is the enemy of a crisp coating. If you can't find citric acid, use extra lemon zest and a tiny pinch of extra salt to mimic the tang. For the crunchiest results, use a mix of Panko and fine cornmeal to get that 'biscuit' texture characteristic of the snack. Don't skip the chilling step! It ensures the breading sticks to the prawn rather than the bottom of your fryer. To keep finished batches warm, place them in a 100°C oven on a wire rack while you finish the rest.
🍽️ Serving Suggestions
Serve with a side of tartare sauce spiked with extra capers and fresh dill. A cold pint of British Bitter or a zesty Pale Ale is the perfect beverage pairing. Add a wedge of charred lemon on the side for an extra hit of acidity. Pairs beautifully with a side of 'mushy peas' for a more substantial snack. For a true pub experience, serve in a bowl lined with greaseproof paper.