James Martin Scampi Recipe

This one takes me right back to holidays by the seaside — those dodgy little chip shops with peeling signs and salt in the air, where you’d get a basket of scampi and chips and it always tasted so much better because you’d been swimming in freezing British waters for two hours. But unlike the slightly soggy stuff in cardboard trays, James Martin’s scampi is the real deal — light, crispy batter, sweet langoustine meat, and the kind of homemade mayo that makes you want to lick the spoon.

It’s fast too. Like, properly fast. You can go from “I fancy something crispy and fried” to “wow this is restaurant-level” in about 15 minutes. I’ve made this on a tired Friday evening with a glass of wine in one hand and zero regrets. Bonus points if you eat it straight from the paper towel–lined plate before it even reaches the table.

Why You’ll Love It

• Crispy, golden, and ridiculously moreish
• Done in under 20 minutes — no fuss, no faff
• The batter is light thanks to fizzy water, not greasy or heavy
• That mayo? It’s tangy, lemony, and better than anything in a jar
• Feels fancy but doesn’t require a Michelin star to pull off
• Great way to impress your mates — or just yourself

Ingredients

For the scampi

• 300g raw peeled langoustines, de-veined

For the batter

• 250g self-raising flour
• 250ml fizzy water (cold!)
• 1 tsp salt

For the mayo

• 3 egg yolks
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 200ml vegetable oil
• Salt and pepper
• 1 lemon, zest and juice

How to Make It

Whip up the batter:

Grab a mixing bowl and whisk together the flour, fizzy water, and salt until you’ve got a smooth-ish batter. Don’t overthink it — lumpy is fine. Let it sit while you heat the oil.

Heat your oil (but don’t burn the house down):

Fill your deep-fat fryer or a heavy-bottomed pan with oil and heat it to 180°C. Use a thermometer if you’ve got one. If not, a cube of bread should go golden in about 30 seconds.

Dunk and fry:

Toss your langoustines into the batter and coat them well — like, make sure they’re properly gloopy. Then fry them in small batches until golden and crispy. Should take 2–3 minutes tops. Drain on kitchen roll. Try not to eat them all immediately. (I always fail.)

Make the mayo base:

In a clean bowl, whisk together the egg yolks, mustard, and vinegar. It should look like it’s thinking about becoming thick.

Add the oil — slowly:

Drizzle the oil in very slowly, whisking the whole time like your life depends on it. It’ll start to emulsify and turn into proper mayo. Once it thickens, you can add the rest of the oil more confidently.

Finish it off:

Add your lemon juice, zest, and season with salt and pepper. Give it a taste — should be tangy, creamy, and a bit punchy.

Plate it up:

Pile your hot scampi into a little basket or bowl, and serve with a generous dollop of the lemon mayo. Cold beer highly recommended.

Common Mistakes and How to Dodge Them

Why is my scampi soggy?
Your oil probably wasn’t hot enough. Always test it first — lukewarm oil makes sad batter.

My mayo split. Can I fix it?
Yep. Start a fresh yolk in a bowl and slowly whisk in the split mixture. Magic.

Is fizzy water really necessary?
Honestly, yes. It makes the batter lighter and helps those golden bubbles form when frying.

Why is the batter falling off?
Make sure your langoustines are dry before dipping. Wet seafood = slippery coating.

Storage and Reheating

Fridge: Store leftover scampi (if there is such a thing) in an airtight container for up to 3 days.
Freezer: Freeze in a single layer first, then bag up. Keeps well for 2 months.
Reheat in the oven: 275°F (135°C) for 10–15 mins. Gets crispy again.
Air fryer: 375°F for 2–3 mins. Works like a charm.
Microwave: Only if you’re desperate. It goes soft and sad. You’ve been warned.

Frequently Asked Questions

Is this the same as shrimp scampi?
Not quite — shrimp scampi is more of an Italian-American dish with garlic butter sauce. This one’s all about the fry.

Can I use prawns instead of langoustines?
Absolutely. Just make sure they’re raw and peeled. King prawns work brilliantly.

What’s the best oil for frying?
Vegetable oil or sunflower oil — anything neutral with a high smoke point. Olive oil’s a no-go here.

How do I know when they’re done?
When they’re golden, crisp, and smell like seaside heaven. Also, the langoustines should curl slightly and turn opaque.

Nutrition Facts (Per Serving)

• Calories: 239
• Fat: 12g
• Carbs: 5g
• Protein: 23g
• Sodium: 1357mg
• Sugar: 1.5g

Try More James Martin Recipes:

• James Martin Steak And Mushroom Pie
• James Martin Seafood Lasagne
• James Martin Spaghetti Bolognese