John Torode's scampi in a basket
John’s rustling up a retro favourite for lunch - scampi in a basket! Using meaty monkfish, lobster and langoustine, John’s showing us the different ways to make these bite-sized pieces of heaven.
For the langoustine brine:
1 tbsp sugar
3 tbsp salt
½ tbsp baking powder
1 litre water
24-30 raw langoustine tails, peeled
or 20 small pieces of monkfish
100g self raising flour, seasoned
2 eggs, beaten
100g panko breadcrumbs
100g classic yellow breadcrumbs
vegetable oil for shallow frying
Salt in shaker
1. If using langoustine, make the brine - dissolve the sugar, salt and baking powder in the water. Add the langoustine, mix well and leave to sit for at least 15 minutes.
2. Take three shallow bowls and put the flour in one, the beaten eggs and milk in another and a mix of the breadcrumbs in the third.
3. Roll the wet scampi (or the monkfish) in the seasoned flour, and then the egg and then the flour again and then to the egg and finally to the breadcrumb mix.
4. Take a large deep frying pan and pour in the vegetable oil to about 1cm, and cook on a medium heat until the oil is hot enough.
5. Cook the fish for about 2 minutes on each side, or until cooked through and crispy. Drain on kitchen paper and sprinkle with salt.
6. Serve with my tartare sauce or cocktail sauce as per the recipes below, and some chips.