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Whitby Scampi in a Basket
A classic seaside dish featuring plump scampi (langoustines and prawns) coated in a light, crispy batter, served in a basket with chips and a tangy tartare sauce. Named after the famous fishing town of Whitby.
ð§ ææ
- 300 g Raw langoustines(deveined)
- 300 g Raw shelled prawns
- 250 g Self-raising flour(gluten-free option available)
- 250 ml Cider(cold)
- 1 tsp Salt
- for frying Vegetable oil
- 1 kg Potatoes(for chips, cut into thick chips)
- 3 large Egg yolks
- 1 tbsp Dijon mustard
- 200 ml Vegetable oil(for mayonnaise)
- 1 tbsp Lemon juice
- 1 medium Gherkin(finely chopped)
- 25 g Capers(drained, rinsed and chopped)
- 1 tsp Fresh dill(freshly chopped)
- to taste Black pepper
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Prepare the tartare sauce: In a small bowl, combine the chopped gherkin, capers, and dill. Add the mayonnaise (made by whisking egg yolks, Dijon mustard, lemon juice, and slowly drizzling in 200ml vegetable oil until emulsified) and stir gently to combine. Season with salt and black pepper to taste. Set aside.
ð¡ ããã®ã³ã: For a quicker tartare sauce, use good quality store-bought mayonnaise. - 2
Prepare the chips: Heat vegetable oil in a deep fryer or large saucepan to 130°C. Fry the chips in batches for 5-7 minutes until softened but not colored. Remove and drain on kitchen paper. Increase the oil temperature to 180°C.
- 3
Prepare the batter: In a bowl, whisk together the self-raising flour and salt. Gradually whisk in the cold cider until you have a smooth, thick batter. It should be the consistency of double cream.
ð¡ ããã®ã³ã: Using cold cider helps create a crispier batter. - 4
Coat the scampi: Pat the langoustines and prawns dry. Dip them into the batter, ensuring they are fully coated. Let any excess batter drip off.
ð¡ ããã®ã³ã: Work in batches to avoid overcrowding the fryer. - 5
Fry the scampi: Carefully lower the battered scampi into the hot oil (180°C) and fry in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season lightly with salt.
- 6
Re-fry the chips: Once all the scampi is fried, re-fry the chips in the hot oil (180°C) for 2-3 minutes until golden brown and crisp. Drain and season.
- 7
Serve: Arrange the hot scampi and chips in a basket or on plates. Serve immediately with the tartare sauce and lemon wedges.
ð¡ ããã®ã³ã: Serve with a side of mushy peas or a dressed salad for a complete meal.
ð¡ ããã®ã³ã
- âEnsure the oil is at the correct temperature for both the chips and the scampi to achieve optimal crispiness.
- âDo not overcrowd the fryer, as this will lower the oil temperature and result in greasy food.
- âUsing fresh langoustines and prawns will yield the best flavor and texture.
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- Add a pinch of cayenne pepper to the batter for a slight kick.
- Serve with malt vinegar instead of lemon wedges.