850 g scampi
flour, eggwash and breadcrumbs
3 lemons
seasoning
picked parsley
600 ml Tartare Sauce
flour, eggwash and breadcrumbs
3 lemons
seasoning
picked parsley
600 ml Tartare Sauce
method
1. Season the scampi and coat with flour, eggwash and breadcrumbs, then reshape by rolling them in the hands.
2. Place into a frying basket, then into hot deep fat at 185°C. Fry for 3 minutes, according to size, until crisp and golden, shaking the frying basket to ensure even coloration.
3. Drain on kitchen paper and sprinkle with salt.
4. Dress on a dish paper on a flat dish, garnish with lemon wedges and picked parsley and serve accompanied by a sauceboat of Tartare Sauce.
2. Place into a frying basket, then into hot deep fat at 185°C. Fry for 3 minutes, according to size, until crisp and golden, shaking the frying basket to ensure even coloration.
3. Drain on kitchen paper and sprinkle with salt.
4. Dress on a dish paper on a flat dish, garnish with lemon wedges and picked parsley and serve accompanied by a sauceboat of Tartare Sauce.
serving amount
serves 10
rate this recipe
9.2
out of 10
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more information
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