Breaded Scampi, a delicious homemade seafood starter that is perfect for every occasion. Langoustine tails coated with flour, eggs and breadcrumbs, then deep fried until golden, what a treat they are! Quick and easy, the best way to cook langoustines.
I have tried so much seafood lately, I hardly recognise myself. Just some years ago I was swearing seafood was not my thing. Well, you live and learn, or better said, you live and try delicious food. Langoustines might not look that appetizing, but they certainly are delicious.
And when you get amazing fresh langoustines right off the boat, you know that any dish you make can only be finger-licking yummy. And that was me thinking that I only liked prawns (shrimp).
Now, scampi is traditionally cooked with langoustine tails, although swapping them for prawns is pretty common too, especially if langoustines are not easily available. But if you do happen to get some, either fresh or frozen, this scampi is the best recipe you can try at home!
They are crispy and golden on the outside, and tender on the inside. I chose to serve them with freshly squeezed lemon juice and a nice salad on the side, but any sauce would do. And, of course, a massive portion of chips or fries.
- langoustine tails
- plain flour
- breadcrumbs - either regular breadcrumbs or panko breadcrumbs
- vegetable oil - for frying (or more depending on the size of your pan)
- salt & black pepper
Step-by-step photos and instructions
De-shelling langoustines is not that easy at first, I admit I had to watch an youtube video to get an idea what to do with those beasts. But luckily I managed to get (some of) them right, and what a treat they are!
- in a bowl, beat the eggs with a pinch of salt
- combine the flour with salt and black pepper
- have a bowl of breadcrumbs ready too
- coat the langoustine tails in flour, shaking off the excess, dip them in egg, then coat with breadcrumbs (I used golden breadcrumbs, but regular ones or panko breadcrumbs work too)
- deep-fry them in batches for about 1-2 minutes or until golden
The time it takes to fry them can only be approximate. After the first batch, the oil will be super hot, so the frying time will go down considerably.
Excellent party food
Apart from being delicious, these little beauties are also mess free - as much as I love party food, I always try to go for the less messy one. The coating is excellent, and l can promise you, your handy will still be nice and clean after enjoying them.
Game day, parties, celebration, scampi to the rescue. They are also a better, healthier option if your kids like fish fingers, they have real meat in, and they are not fried and refried times and times again, so a big winner every single time.
Other seafood starters
Pan-Fried King Scallops with Chinese Brown Sauce
If you’ve tried this BREADED SCAMPI or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Breaded Scampi (The Best Langoustine Recipe)
- 16 langoustine tails
- 1 cup plain flour
- 2 eggs
- 2 cups breadcrumbs
- 2 cups vegetable oil for frying (or more depending on the size of your pan)
- ¼ teaspoon salt
- a pinch of black pepper
- Heat up the oil in a deep frying pan.
- Beat the eggs with a pinch of salt.
- Combine the flour with salt and black pepper.
- Dust the langoustines with flour, shaking off the excess flour.
- Dip them in the beaten egg, then coat with breadcrumbs.
- Fry them in batches in the hot oil until they are golden brown, it might take anything between 1 or 2 minutes depending on the heat.
- Transfer the scampi on a plate lined with kitchen paper to soak up the excess oil.
- Serve with freshly squeezed lemon juice or the sauce of your choice.
Hello, firstly thank you for this breaded scamp recipe. I am getting on a bit age wise and love your easy to follow method. May I ask if I overdo the amount is it possible to freeze the cooked one's then reheat in a week's time? Many thanks and will be signing to your recipe page. Kind regards A.S.Johnson.
I am sure that's absolutely fine.