Name: Scampi fritti with tartar sauce made from langoustine mayonnaise
Prep time: 60 min
Cook time: 20 min
Ingredients: 9 pcs. Lobster; 125 gram Wheat Flour; 3 gram Salt; 14.2 gram Butter (Melted); 12.5 gram Alcohol (We used rum here. It can easily be cognac or whiskey); 100 gram Beer; 2 pcs. egg white; 184 gram Oil (Neutral oil cooked from the langoustine shells/heads); 2 pcs. Egg Yolk; 14.9 gram Vinegar (Apple cider vinegar. Can easily be Balsamic or Sherry vinegar); 5 gram Mustard (Dijon); 30.6 gram Yogurt (Neutral. Can be A38); 8.6 gram Capers; 10 gram Onion (Chopped); 2 gram Broad leaf parsley (Chopped); 5 gram Mustard (Dijon); 0 Spices (Salt, pepper, and lemon juice)

Served with homemade pasta and oven-baked cod

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Recipe for scampi fritti with tartar sauce made from langoustine mayonnaise

Crispy langoustine tails, oven-baked serrano-wrapped cod, tartar sauce made with langoustine mayonnaise, and homemade pasta.

Servings: 4 Portions

Scampi fritti with tartar sauce made from langoustine mayonnaise

Served with homemade pasta and oven-baked cod

Author: Per Asmussen

Keyword: Cod, Dinner, Fish, Lobster, Shellfish

Prep Time: 1

Cook Time: 20

Metric - US Customary

Ingredients

9 pcs. Lobster
125 gram Wheat Flour
3 gram Salt
14.2 gram Butter Melted
12.5 gram Alcohol We used rum here. It can easily be cognac or whiskey
100 gram Beer
2 pcs. egg white
184 gram Oil Neutral oil cooked from the langoustine shells/heads
2 pcs. Egg Yolk
14.9 gram Vinegar Apple cider vinegar. Can easily be Balsamic or Sherry vinegar
5 gram Mustard Dijon
30.6 gram Yogurt Neutral. Can be A38
8.6 gram Capers
10 gram Onion Chopped
2 gram Broad leaf parsley Chopped
5 gram Mustard Dijon
Spices Salt, pepper, and lemon juice

Instructions

Scampi Fritti

Beignet Batter
Mix the flour and salt. Then pour in beer, melted butter, rum, and a little water and whisk together. Let it rest in the fridge for 1 hour, after which the stiffly beaten egg whites are carefully folded in (so as not to knock the air out of them).
Scampi Fritti
Dip the tails in the beignet batter and deep fry them in your deep fryer/pot at 180 degrees Celsius (356 degrees Fahrenheit) for 2 minutes (or until golden).
Tartar Sauce

Langoustine Oil
The langoustine tails are peeled and used for scampi fritti. We use the shells (and heads) for an oil for our mayonnaise. Flambé the shells in alcohol for 1 minute and then cover with neutral oil. Bring to the boil and then let simmer for 20-25 minutes. Strain the oil and cool it down before using. We gave it about an hour in the freezer.
Langoustine Mayonnaise
Whisk egg yolks with apple cider vinegar and Dijon mustard. When it thickens, add the langoustine oil drop by drop until it reaches a mayonnaise consistency.
Tartar Sauce
Stir the mayonnaise, yogurt, and mustard together. Finely chop the capers and onions and stir them into the cream. Season with salt, pepper, and lemon juice. Serve everything together.