Scampi & Chips

Name: Scampi & Chips
Prep time: 20 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Pub Grub Classics
Ingredients: Prawn Tails — 400 g; Cornflour — 60 g; Eggs — 2; Breadcrumbs — 120 g; Mayonnaise — 120 g; Gherkins — 3; Spring Onions — 2; Capers — 1 tbsp; White Wine Vinegar — 1 tsp; Mustard — 1 tsp; Fresh Parsley — 15 g; Oil — For deep frying; Chips — For serving; Lemon Wedges — For serving

Enjoy crispy homemade scampi and chips featuring succulent Dublin Bay prawns coated in cornflour, egg, and breadcrumbs, fried until golden and crunchy. Served with fresh tartar sauce, this classic pub favourite delivers an authentic, comforting taste of traditional British cuisine straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Use real Dublin Bay prawn tails or monkfish tail pieces cut to size to replicate the traditional texture and sweet flavour of proper scampi.

Set up a coating station with cornflour to help set the moisture, beaten eggs, and standard dry breadcrumbs.

Deep fry the coated scampi in hot neutral oil for about two minutes until crispy, golden brown, and cooked through.

Prepare a quick homemade tartar sauce by combining mayonnaise, chopped gherkins, spring onions, capers, extra vinegar, mustard, and fresh parsley.

Prepare Breading Station
Arrange three bowls containing cornflour, beaten eggs, and dry breadcrumbs in order on the workbench.

Coat Scampi
Toss the prepared prawn tails or monkfish pieces in cornflour, dip into the beaten eggs, and roll thoroughly in breadcrumbs to coat completely.

Fry Scampi
Heat neutral oil in a deep fat fryer or pan and fry the coated scampi in batches for 2 minutes until golden brown and crispy.

Make Tartar Sauce
Mix together mayonnaise, chopped gherkins, sliced spring onions, capers, white wine vinegar, mustard, and chopped parsley in a bowl.

Serve
Drain the crispy scampi on kitchen paper and serve hot alongside homemade tartar sauce, lemon wedges, and a bowl of chips.