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Fish, European

Fried scampi with fries and tartar sauce

Fried scampi with fries and tartar sauce is a British pub style dish for 4 people, ready in 45 minutes, rated easy, at around €4.50 per person. The key is a double breading, pressed on firmly, and scampi that are thoroughly dried before coating.

Tonight it's British pub night, crispy fried scampi, fries, and homemade tartar sauce with a lemon wedge.

Fried scampi with fries and tartar sauce
Total time
45 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter
The kids
They generally like it

Under a golden, crunchy crust, the langoustine tails stay tender and keep their briny flavor. That contrast between crispy breadcrumbs and soft seafood is what makes scampi a staple on British pub menus. Paired with homemade fries and a sharp tartar sauce, this dish feels like a homemade twist on fish and chips.

This is the kind of dinner that wins over the whole table, kids love dunking the scampi in tartar sauce, and adults appreciate the lemon wedge that brightens everything up. Plan it for a weeknight when you have a little extra time, or a laid back Sunday dinner, the frying happens in two rounds but stays easy to manage.

The ingredients

4 people

Frozen foods

  • Frozen peeled langoustine tails 600 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Breadcrumbsoften in the pantry 150 g
  • Frying oiloften in the pantry 50 cl
  • Mayonnaiseoften in the pantry 5 tbsp
  • Picklesoften in the pantry 6
  • Capersoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2

Fruits and vegetables

  • Potatoes 1 kg
  • Parsley 4 sprigs
  • Lemon 1

Allergens Shellfish, Gluten, Eggs, Mustard

The step by step recipe

  1. Thaw the langoustines in the fridge, then pat them thoroughly dry. 5 min

    Blot them well, breading and moisture don't mix.

  2. Cut the potatoes into fries, rinse them, dry them, and fry in oil in two rounds. 20 min

    Fry once at medium heat, then again at high heat, for crispy fries.

  3. Chop the pickles, capers, and parsley and mix them into the mayonnaise for the tartar sauce.

    A spoonful of pickle brine makes the sauce livelier.

  4. Coat the langoustines in flour, then in beaten eggs, then in seasoned breadcrumbs.

    Press the breadcrumbs firmly with your palm so they stick.

  5. Fry them in oil at 180°C for a few minutes until golden. 4 min

    Fry in small batches so the oil doesn't cool down.

  6. Drain the scampi and serve with the fries, tartar sauce, and lemon.

    Salt them right out of the oil, salt sticks better while they're still glossy.

Our tips to get it right

  • Use two separate pots or batches of oil, one for the fries and one for the scampi, so the breading doesn't flavor the fry oil for the fries.
  • Thaw the langoustines slowly in the fridge overnight instead of quickly at room temperature, the flesh stays firmer that way.
  • Make the tartar sauce ahead of time, it tastes better after an hour in the fridge once the flavors have had time to mingle.

The variations

  • Swap the langoustine tails for frozen peeled shrimp, they're cheaper and just as crispy once breaded.
  • For a shellfish free version, bread chunks of cod instead of langoustines, you'll keep the fish and chips spirit.
  • To save time, use frozen oven fries while you bread and fry the scampi.

What to serve it with

  • A lemony green salad
  • Buttered peas
  • A cold light lager

Storage

Fried scampi are best eaten right away, the crust loses its crunch within a couple hours. The tartar sauce keeps for 2 days in the fridge in a sealed container. If you need to reheat the scampi, use a hot oven for a few minutes rather than the microwave, so they stay crispy.

Questions about this dish

Can you bake the scampi instead of frying them?

Yes, place them on a wire rack, spray lightly with oil, and bake at 200°C for 12 to 15 minutes, flipping halfway through. They won't be as golden as fried but still turn out crispy.

Why coat the scampi twice in egg and breadcrumbs?

A double coating forms a thicker crust that protects the flesh better while frying. It also turns out crispier and holds up better during cooking.

Can you bread the scampi ahead of time?

You can bread them a few hours ahead and keep them uncovered on a plate in the fridge. Fry them at the last minute so they stay crispy.

Can you freeze breaded scampi?

Yes, freeze the raw breaded langoustines on a tray, then transfer them to a bag once firm. Fry them straight from frozen without thawing, adding a bit more cooking time.

How long does it take to make fried scampi with fries and tartar sauce?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in fried scampi with fries and tartar sauce?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fried scampi with fries and tartar sauce cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs, mustard. Always check the labels of the products you buy.

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