scampi and chips

Homemade Scampi

Homemade scampi is so much better than those from supermarkets. Shop bought scampi often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives.


Origins of Scampi

Scampi is an Italian word which migrated all over Europe. In most countries, especially Italy, scampi means the peeled tail of pretty much any kind of prawn but in the UK it refers to the meat of just one special prawn: the langoustine.

Langoustine or Dublin Bay prawns


Langoustines are small lobsters found in the colder waters of Scotland, Ireland and Norway. They are also known as Dublin Bay Prawns or Norway lobsters.

One third of the world’s total catch is landed in Scotland although langoustine are caught all around the UK coast.

John Torode’s homemade scampi are fabulous whether you use langoustine tails or substitute monkfish. Also try his homemade fish fingers, great with tartare sauce.

Deep Frying is Best

For best results, instead of an oil filled pan, I use a counter top deep fryer like this one from Amazon.

Deep Oil Fryer

The most important benefit of deep oil fryers is the ability to control the oil temperature accurately. This takes away all the guesswork and gives consistent results.

Other Stuff You Maybe Interested in …..

Recipe – Homemade Scampi

scampi and chips

Homemade Scampi

John Torode
Homemade scampi is so much better than those from supermarkets.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine British
Servings 4
Calories 341 kcal


For the langoustine brine:

  • 1 tbsp sugar
  • 3 tbsp salt
  • ½ tbsp baking powder
  • 1 litre water

For the scampi:

  • 24-30 raw langoustine tails peeled
  • or 20 small pieces of monkfish
  • 100 g self raising flour seasoned
  • 2 eggs beaten
  • 50 ml milk
  • 100 g panko breadcrumbs
  • 100 g classic yellow breadcrumbs
  • vegetable oil for shallow frying


  • 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.
  • 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.
  • 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.
  • 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.
  • Cook the fish for about 2 minutes on each side, or until cooked through and crispy. Drain on kitchen paper and sprinkle with salt.
  • Serve with tartare sauce


Calories: 341kcalCarbohydrates: 57gProtein: 14gFat: 6gSaturated Fat: 2gFiber: 3gSugar: 7g
Tried this recipe?Let us know how it was!

Try one of these recipes from my cookbook …

Homemade Fish Fingers
Make your own tasty homemade fish fingers, so much better than shop-bought.
Check out this recipe
Tartare Sauce
A must-have side dish with all your fish
Check out this recipe
tartare sauce
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

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