Beer-Battered Scampi with Tartare Sauce

Meaty langoustine tails fried in light crispy ale batter served alongside a creamy, homemade zesty herb-infused tartare sauce.

Seafood British Fried Pub Food Langoustines

Estimated Nutrition

Calories

881.1

kcal / serving

3524.4 kcal total

Carbs

66.1g

per serving

264.5 g total

Fat

58.5g

per serving

234.1 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

For the batter

1.2

Caster Sugar

Caster

CondimentsSauces

White Wine Vinegar

For the batter

White Wine Vinegar

For the sauce

Dijon Mustard

Dairy

piece

Egg Yolk

Free-range

Fruits

piece

Lemon

Cut into wedges for serving

GrainsCereals

Plain Flour

For dusting scampi

200

Plain Flour

For the batter

Liquids

330

Real Ale

One bottle

NutsSeeds

2.5

Sea Salt

Fine

Sea Salt

Fine

tbsp

Parsley

Chopped fresh

tbsp

Tarragon

Chopped fresh

OilsFats

150

Sunflower Oil

Extra Virgin Olive Oil

Seafood

piece

Scampi Tails

Wild Scottish langoustine tails, peeled and thawed

Vegetables

Caper

Drained and roughly chopped

Gherkin

Thinly sliced cornichons

Method

Combine cornflour, flour, and salt in a bowl and make a well.

Drain scampi on kitchen paper and serve on warm plates with sauce and lemon.

Dip floured scampi into the batter and fry in batches for 3 minutes until golden.

Coat scampi tails individually in a bag containing seasoned flour.

Heat vegetable oil in a deep pan or fryer to 190°C.

Fold in capers, gherkins, herbs, and pepper, then cover and rest for 20 minutes.

Whisk egg yolks, vinegar, mustard, sugar, and salt together in a bowl.

Slowly drizzle in oils while whisking until a thick mayonnaise forms.

Whisk in the ale and vinegar to create a smooth batter and set aside.