📝 About This Recipe
Transport yourself to the sun-drenched canals of Venice with this classic Scampi Fritti, featuring succulent langoustines enveloped in a cloud-like, golden batter. Unlike heavy breaded shrimp, this authentic preparation uses a delicate sparkling water tempura to highlight the natural sweetness of the shellfish. It is a sophisticated yet soulful seafood dish that embodies the elegance of Italian coastal dining.
🥗 Ingredients
The Seafood
- 20-24 pieces Langoustines (Scampi) (peeled and deveined, tails left on)
- 1/2 lemon Lemon juice (for a quick pre-fry spritz)
- 1 pinch Sea salt (fine grain)
The Light Batter
- 1 cup All-purpose flour (sifted)
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking powder
- 1.5 cups Sparkling mineral water (ice-cold)
- 1 Egg yolk (large, chilled)
Lemon-Caper Remoulade
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 tablespoon Capers (drained and chopped)
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh parsley (finely minced)
- 1 teaspoon Lemon zest (freshly grated)
Frying & Garnish
- 1 quart Vegetable oil (for deep frying)
- 4 pieces Lemon wedges (for serving)
- 1 sprig Fresh parsley (for garnish)
👨🍳 Instructions
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1
Prepare the Remoulade: In a small bowl, whisk together the mayonnaise, chopped capers, Dijon mustard, minced parsley, and lemon zest. Cover and refrigerate to let the flavors meld while you prepare the scampi.
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2
Clean the langoustines by removing the heads and shells, but keep the tail fans intact for a beautiful presentation and easy handling.
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3
Pat the langoustines extremely dry with paper towels. Excess moisture is the enemy of a crispy batter. Lightly season them with a spritz of lemon and a tiny pinch of salt.
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4
In a heavy-bottomed pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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5
In a large mixing bowl, sift together the flour, cornstarch, and baking powder.
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6
In a separate small bowl, lightly beat the chilled egg yolk into the ice-cold sparkling water.
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7
Make the batter: Pour the water mixture into the dry ingredients. Whisk very briefly—just until barely combined. A few lumps are perfectly fine and actually help create a textured, crispy crust.
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8
Dust the dried langoustines lightly in a spoonful of extra flour, shaking off any excess. This acts as a 'glue' for the batter.
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9
Working in batches of 5 or 6, dip each langoustine into the batter, holding it by the tail, and carefully lower it into the hot oil.
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10
Fry for 2-3 minutes, turning once with a slotted spoon, until the batter is a pale, golden straw color and very crisp.
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11
Remove the scampi with a wire skimmer and drain on a wire rack set over a baking sheet (rather than paper towels) to maintain maximum crunch.
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12
Immediately sprinkle with a touch more sea salt while still hot.
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13
Repeat the process with the remaining langoustines, ensuring the oil temperature returns to 350°F between batches.
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14
Arrange the hot scampi on a warmed platter with the chilled remoulade in the center.
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15
Garnish with fresh parsley and lemon wedges and serve immediately while the batter is at its peak.
💡 Chef's Tips
Always use ice-cold sparkling water; the temperature shock between the cold batter and hot oil creates the signature airy bubbles. Do not over-mix the batter; over-working develops gluten, which makes the coating chewy rather than crisp. If you cannot find langoustines, high-quality jumbo wild-caught shrimp make an excellent substitute. Use a wire rack for draining to allow air to circulate around the fried seafood, preventing the bottom from getting soggy. Keep the oil temperature consistent; if it drops too low, the scampi will absorb too much oil and become greasy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Soave or Vermentino to cut through the richness of the fry. Serve alongside a simple arugula salad dressed with lemon and shaved Parmesan. Offer a side of flash-fried parsley leaves for an authentic Venetian touch. This dish works beautifully as a shared appetizer or a light main course when served with grilled sourdough bread.