Breaded Wholetail Scampi, Triple Cooked Chips & Petit Pois

Method

1. 1

   Deep fry the scampi in hot oil until golden brown. Tip out onto paper to drain

2. 2

   Deep fry the chips in hot oil until golden brown. Tip out onto paper to drain & season with a little salt

3. 3

   Cook the petit pois in boiling salted water for 5 mins, drain well

4. 4

   Spoon the tartare sauce into a small dish

5. 5

   Serve the scampi in a pot lined with parchment with the chips & peas, garnish with a wedge of lemon

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.