Scampi and Chips

Instructions

step 1 Boil the chips in salted water for 5 minutes, then drain and pat dry.
step 2 Heat oil in a deep fryer or heavy saucepan to 180°C (350°F).
step 3 Coat the scampi tails in flour, then dip in beaten egg, and finally coat in breadcrumbs.
step 4 Fry the chips for 5-6 minutes until golden and crisp, then remove and drain on paper towels.
step 5 Fry the breaded scampi in batches for 3-4 minutes until golden and cooked through.
step 6 Boil the peas for 3-4 minutes, then drain and stir in butter.
step 7 Serve the scampi with chips, peas, lemon wedges, and tartar sauce. Add ketchup if desired.

Storage and Reheating Tips.

Store leftover scampi and chips in an airtight container in the fridge for up to 2 days. To reheat, place on a baking tray in a preheated oven at 180°C (350°F) for 10-12 minutes until hot and crispy. Avoid microwaving to maintain crispiness. Peas can be microwaved or reheated in a small pan with a splash of water.