|
Scampi |
10 |
|
Flour |
100
g |
|
Salt and ground black pepper |
to taste |
|
Egg |
1 |
|
Bread crumbs |
100 g |
|
Vegetable oil |
250
g |
|
 |
Serves: 10 scampi per
person.
Peel shrimp scampi. Take three different bowls to prepare three
dips:
|
Dip 1. Two whisked eggs mixed
with 50 g of water.
Dip 2. Flour
mixed with salt and ground black pepper.
Dip 3. Bread crumbs. |
|
 |
Dip each fish strip in
the bowls in the following order:
Dip 1
Dip 2
Dip 1 again
Dip 3
Dip 1 for the third time
Dip 3 again
Pour the vegetable oil in
a deep fryer (do not fill to the top!) and heat to 180° C. Fry the scampi until golden brown, about 3 to
4 minutes. Drain on
paper towels. Keep the scampi warm in oven until the chips are
cooked.
