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.