Crispy Scampi with Homemade Tartare Sauce

Ingredients

For the Crispy Scampi:

• 450g (approx. 1 lb) raw langoustine tails (Dublin Bay Prawns), peeled with tails on, defrosted if frozen

• 75g (1/2 cup) plain flour

• 2 large eggs, beaten

• 150g (1 ½ cups) Panko breadcrumbs (or regular breadcrumbs)

• 1 litre (4 cups) vegetable oil, for deep frying (or enough to submerge scampi)

• Salt and freshly ground black pepper to taste

• Lemon wedges, for serving

For the Homemade Tartare Sauce:

• 150g (2/3 cup) good quality mayonnaise

• 2 tbsp finely chopped gherkins or cornichons

• 1 tbsp finely chopped capers

• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)

• 1 tbsp fresh parsley, finely chopped

• 1 tsp Dijon mustard

• 1 tbsp lemon juice, freshly squeezed

• Pinch of sugar (optional, to balance acidity)

• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Tartare Sauce:

In a small bowl, combine the mayonnaise, chopped gherkins, capers, fresh dill, fresh parsley, Dijon mustard, and lemon juice. Mix well. Season with salt, pepper, and an optional pinch of sugar to taste. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. This can be made a day in advance.

2. Prepare the Scampi for Breading:

Pat the defrosted langoustine tails thoroughly dry with kitchen paper. This is crucial for a crispy coating. Season them lightly with salt and pepper.

3. Set Up the Breading Station:

Prepare three shallow dishes:

• Dish 1: Plain flour

• Dish 2: Beaten eggs

• Dish 3: Panko breadcrumbs

4. Bread the Scampi:

Working one by one, coat each langoustine tail first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs, pressing gently to make sure the crumbs adhere well. Place the breaded scampi on a plate or baking tray. For best results, chill the breaded scampi in the fridge for 15-20 minutes before frying; this helps the coating set.

5. Fry the Scampi:

Heat the vegetable oil in a deep frying pan, wok, or deep-fat fryer to 170-180°C (340-350°F). If you don't have a thermometer, test the oil by dropping a small piece of breadcrumb in; it should sizzle immediately and turn golden brown in about 30 seconds.

Carefully lower the breaded scampi into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through. The scampi cook very quickly.

6. Drain and Season:

Once cooked, remove the scampi with a slotted spoon and place them on a plate lined with kitchen paper to drain any excess oil. Season immediately with a sprinkle of salt.

Serving Suggestions

Serve the crispy scampi hot with a generous side of your homemade tartare sauce, chunky chips (fries), and a fresh green salad. Don't forget the lemon wedges for squeezing over!

Pairing Tips

This classic pub dish screams for a great beer! The crispy, slightly oily texture of the scampi, combined with the tangy tartare sauce, makes it incredibly versatile for pairing:

• Lager: A crisp, clean lager (like a Pilsner or a good British lager) is a natural fit. Its effervescence cuts through the richness of the fried scampi, and its clean finish refreshes the palate.

• Pale Ale/Session IPA: A well-balanced Pale Ale or a Session IPA with moderate bitterness and citrusy hops will complement the seafood without overpowering it, adding another layer of flavour.

• Golden Ale: A light, refreshing Golden Ale offers a subtle fruity or floral note that can beautifully enhance the scampi's delicate flavour.

• Dry White Wine: If you prefer wine, a crisp Sauvignon Blanc or a dry Pinot Grigio would also be an excellent choice, mirroring the lemon in the dish.