Battered Scampi with Tartar Sauce Recipe
Looking for the best Battered Scampi with Tartar Sauce recipe? This classic British pub favorite features juicy scampi (langoustine tails or large shrimp) coated in a light, crispy beer batter and fried until golden brown. Served with homemade tartar sauce, crispy chips, mushy peas, and fresh lemon wedges, it’s the ultimate seafood comfort meal that’s perfect for lunch or dinner.
❤️ Why You’ll Love This Recipe
Crispy, light, golden beer batter
Tender, juicy seafood inside
Homemade creamy tartar sauce
Better than restaurant or pub-style scampi
Ready in under 45 minutes
Perfect for family dinners or fish fry nights
⏱️ Recipe Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 620 kcal per serving
Protein: 30 g per serving
🛒 Ingredients
For the Scampi
1½ lb (680 g) scampi tails (langoustine tails) or large peeled shrimp
1½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon paprika
1 cup cold beer or sparkling water
1 large egg
Vegetable oil, for deep frying
Homemade Tartar Sauce
¾ cup mayonnaise
2 tablespoons finely chopped dill pickles
1 tablespoon capers, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
Salt and black pepper, to taste
For Serving
Thick-cut chips (French fries)
Mushy peas
Lemon wedges
Fresh parsley
👨🍳 Instructions
Step 1: Make the Tartar Sauce
In a bowl, combine:
Mayonnaise
Dill pickles
Capers
Dijon mustard
Lemon juice
Parsley
Salt
Black pepper
Mix well and refrigerate while preparing the scampi.
Step 2: Prepare the Batter
In a large bowl, whisk together:
Flour
Cornstarch
Baking powder
Salt
Black pepper
Paprika
Whisk in the cold beer (or sparkling water) and egg until the batter is smooth. Avoid overmixing.
Step 3: Heat the Oil
Heat 2–3 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Step 4: Coat the Scampi
Pat the scampi dry with paper towels.
Dip each piece into the batter, allowing the excess to drip off.
Step 5: Fry
Carefully lower the battered scampi into the hot oil in small batches.
Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
Transfer to a wire rack or paper towel-lined plate to drain.
Step 6: Serve
Arrange the crispy battered scampi on serving plates with:
Thick-cut chips
Mushy peas
Homemade tartar sauce
Lemon wedges
Garnish with chopped parsley and serve immediately.
🍽️ Serving Suggestions
Complete your meal with:
Chunky chips
Mushy peas
Coleslaw
Garden salad
Pickled onions
Malt vinegar
Sparkling lemonade or iced tea
💡 Chef’s Tips
Keep the beer or sparkling water ice-cold for the lightest, crispiest batter.
Fry in small batches to maintain the oil temperature.
Drain the fried scampi on a wire rack instead of paper towels to keep the coating crisp.
Season lightly with sea salt immediately after frying.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheating: Bake in a 400°F (200°C) oven for 8–10 minutes or air fry until hot and crispy.
Freezing: Freeze cooked scampi for up to 2 months. Reheat directly from frozen.
🥗 Nutrition (Per Serving)
Calories: 620 kcal
Protein: 30 g
Carbohydrates: 42 g
Fat: 34 g
Saturated Fat: 5 g
Fiber: 2 g
Sugar: 2 g
Sodium: 760 mg
❓ Frequently Asked Questions
What is scampi?
Scampi traditionally refers to langoustine (Norway lobster) tails, though many recipes use large shrimp as an accessible substitute.
Can I make this without beer?
Yes. Replace the beer with ice-cold sparkling water or club soda for a light, crispy batter.
Can I air fry battered scampi?
Yes, although the coating will be less traditional. Lightly spray the battered scampi with oil and air fry at 400°F (200°C) for 8–10 minutes, turning halfway through.
What sides go well with Battered Scampi?
Chunky chips, mushy peas, coleslaw, tartar sauce, pickled onions, roasted vegetables, or a crisp green salad are all classic accompaniments.
