📝 About This Recipe
A quintessential British seaside classic, this dish features succulent langoustine tails enveloped in a crisp, golden breadcrumb coating paired with perfectly fluffy, triple-cooked chips. Unlike standard frozen varieties, this recipe elevates the humble scampi to a gourmet experience using fresh seafood and a hint of lemon zest. It’s a nostalgic, comforting meal that brings the salty breeze of the English coast right into your kitchen.
🥗 Ingredients
The Scampi
- 500 grams Langoustine tails (shelled, deveined, and patted very dry)
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Eggs (beaten with a splash of milk)
- 2 cups Panko breadcrumbs (mixed with 1 tsp lemon zest)
- 1/2 teaspoon Smoked paprika (for a subtle depth of flavor)
The Proper Chips
- 1 kg Maris Piper or Russet potatoes (peeled and cut into 1.5cm thick batons)
- 2 liters Vegetable oil (for deep frying)
- 1 tablespoon Sea salt (for seasoning)
Tartare Sauce & Sides
- 1/2 cup Mayonnaise (full fat for best flavor)
- 1 tablespoon Capers (drained and finely chopped)
- 1 tablespoon Gherkins (finely diced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
- 2 tablespoons Malt vinegar (essential for the chips)
👨🍳 Instructions
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1
Prepare the potatoes by cutting them into thick, uniform chips. Rinse them under cold water to remove excess starch until the water runs clear.
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2
Place the chips in a large pot of salted cold water. Bring to a boil and simmer gently for 8-10 minutes until the edges are just starting to crumble but they still hold their shape.
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3
Carefully drain the chips and spread them out on a wire rack. Let them cool completely and then place them in the freezer for 30 minutes to dry out; this ensures maximum crunch.
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4
While the chips chill, prepare the tartare sauce by mixing the mayonnaise, chopped capers, gherkins, and parsley in a small bowl. Set aside in the fridge.
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5
Set up a breading station for the scampi: one bowl with seasoned flour and paprika, one with the beaten eggs, and one with the panko/lemon zest mixture.
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6
Dredge each langoustine tail in flour, dip into the egg wash, and then coat thoroughly in the panko breadcrumbs, pressing gently to adhere. Place on a tray.
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7
Heat the vegetable oil in a deep fryer or heavy-based pot to 130°C (265°F). Fry the chips in batches for about 5 minutes until they are cooked through but pale.
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8
Drain the chips again on paper towels and increase the oil temperature to 180°C (350°F).
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9
Fry the chips for a second time for 3-4 minutes until they are deeply golden and incredibly crisp. Transfer to a bowl, toss with sea salt, and keep warm in a low oven.
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10
Carefully lower the breaded scampi into the 180°C (350°F) oil. Fry for 2-3 minutes until the breadcrumbs are a vibrant golden brown and the seafood is opaque.
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11
Remove the scampi with a slotted spoon and drain briefly on kitchen paper. Do not crowd the pan; fry in two batches if necessary.
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12
Serve the scampi and chips immediately in a paper-lined basket or on a warm plate with a generous dollop of tartare sauce, lemon wedges, and a side of mushy peas if desired.
💡 Chef's Tips
Always pat the langoustine tails completely dry before breading; moisture is the enemy of a crisp coating. For the best chips, use a floury potato like Maris Piper; waxy potatoes won't get that iconic fluffy interior. Don't skip the freezer step for the chips—it draws out moisture, which is the secret to the 'crunch'. If you can't find fresh langoustine, high-quality large prawns (shrimp) make an excellent 'monkfish scampi' style substitute. Keep your oil temperature consistent using a probe thermometer to prevent the scampi from becoming greasy.
🍽️ Serving Suggestions
Serve with a side of traditional British mushy peas seasoned with mint. A cold, crisp Lager or a Pale Ale cuts through the richness of the fried food perfectly. Provide plenty of malt vinegar and extra sea salt on the table for the chips. A simple side salad with a sharp vinaigrette helps balance the savory flavors. For an authentic touch, serve in newspaper-style greaseproof paper.