Breaded Scampi with Chips and Tartare Sauce

Golden, crunchy breaded scampi with chunky chips, tartare sauce and a lemon wedge.

TIME BREAKDOWN
Prep: 30 min
Cook: 35 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g floury potatoes, cut into thick chips
  • Oil for deep frying
  • 500g raw peeled scampi tails
  • 50g plain flour, seasoned
  • 2 eggs, beaten
  • 100g dried breadcrumbs
  • 4 tbsp mayonnaise
  • 1 tbsp capers, chopped
  • 2 gherkins, finely chopped
  • 1 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • Lemon wedges, to serve
  • Salt and black pepper to taste

Method

  1. Soak the chips in cold water for 10 minutes, drain and dry. Fry at 140°C for 6 minutes and drain.

  2. Mix the mayonnaise, capers, gherkins, parsley and lemon juice for the tartare sauce. Season and chill.

  3. Pat the scampi dry. Coat in the seasoned flour, then the beaten egg, then the breadcrumbs, pressing the crumbs on firmly.

  4. Heat the oil to 190°C. Fry the chips for 4 to 5 minutes until golden, drain and keep warm.

  5. Fry the scampi in batches for 2 to 3 minutes until golden and cooked through. Drain on kitchen paper.

  6. Serve the scampi with the chips, tartare sauce and lemon wedges.