Rick Stein, chef and restauranteur, has shared the ultimate recipe for deliciously fresh scampi and tartare sauce—best served alongside chips.
Whether you choose to make potato wedges to bake in the oven (usually for 40 minutes), or put on oven chips, the fish and tartare sauce is key.
For the best results, follow Rick Stein’s method step-by-step and use the same ingredients.
The chef uses langoustine in his recipe, which is typically sold in supermarkets such as Sainsbury’s and Marks and Spencer.
Here’s how to recreate a refreshing scampi and tartare sauce that you can gloat you made yourself.
Scampi with tartare sauce
Serves: four people
Ingredients
20 fresh (or frozen and defrosted) langoustine, peeled
100g plain flour
Two eggs, beaten
150g panko breadcrumbs
One litre of sunflower oil for deep frying
Mustard mayonnaise
One tbsp English mustard
One egg
One tbsp white wine vinegar
Three-quarter tsp salt
White pepper mill
300ml sunflower oil
For the tartare sauce
150ml mustard mayonnaise
One tsp finely chopped green olives
One tsp finely chopped gherkin
One tsp finely chopped capers
One tsp finely chopped parsley
One tsp finely chopped chives
Method
For the mustard mayonnaise (lasts up to a week in the fridge)
Put the mustard, egg, vinegar, salt and pepper into a blender, blitz while gradually adding the oil.
Tartare sauce
Mix all the tartare sauce ingredients together and put in the fridge until needed.
Scampi
Take the langoustine tails and dip them first in the flour, then the beaten egg, then the breadcrumbs and set aside.
Heat the oil to 180C and then lower the langoustine (three or four at a time) and fry for one to two minutes until golden and crisp, transfer to kitchen towel and sprinkle with salt. Serve the scampi with chips, tartare sauce and lemon wedges for a delicious meal.