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Scampi & Chips
Sweet langoustine tails in golden breadcrumbs with chips, peas and tartare sauce — the great British pub seafood, unchanged and unimproved since 1974.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- 1970s pub board
Ingredients
- 300g langoustine or large king prawn tails
- 50g flour; 1 egg, beaten; 80g fine breadcrumbs
- 800g potatoes for chips; oil for frying
- Tartare sauce: 3 tbsp mayo, 1 tbsp chopped gherkins, 1 tsp capers, squeeze of lemon
- Peas and lemon wedges, to serve
Method
- Cut, soak and blanch the chips at 130°C / 265°F for 6 minutes; rest.
- Flour, egg and crumb the scampi tails twice for a sturdy crust.
- Deep-fry at 180°C / 355°F for 3–4 minutes until deep gold.
- Refry the chips at 190°C / 375°F until crisp.
- Serve with the tartare sauce, peas and lemon — ideally within earshot of a fruit machine.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.