🇬🇧 United Kingdom · Food
Classic Scampi and Chips with Minted Peas
By eatmundo · July 6, 2026
A beloved British pub classic, featuring succulent breaded langoustine tails (often called scampi) deep-fried to a golden crisp, served alongside thick-cut chips and vibrant minted mushy peas. It's a delightful seafood treat that's both comforting and satisfying, best enjoyed hot and fresh.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the chips: Peel 2 large potatoes (e.g., Maris Piper or King Edward) and cut them into 1 cm thick chips. Rinse thoroughly under cold water to remove excess starch, then pat them completely dry with a clean tea towel. This prevents sticking and ensures crispness.
- 2
First fry the chips: Heat 1 litre of vegetable oil in a deep, heavy-bottomed pan or deep fryer to 130°C (265°F). Carefully lower the chips into the hot oil in batches, if necessary, to avoid overcrowding. Fry for 5-7 minutes until softened but not browned; they should still be pale. Remove and drain on paper towels.
- 3
Prepare the mushy peas: While the chips are par-frying, gently heat 200g of pre-soaked or canned mushy peas in a small saucepan over medium heat for 3-5 minutes, stirring occasionally. Stir in 1-2 tablespoons of fresh chopped mint and season with a pinch of salt and a grind of black pepper. Keep warm.
- 4
Bread the scampi: Lightly coat 300g defrosted raw scampi (prawns) in seasoned flour (salt, pepper), then dip into 1 beaten egg, and finally roll in 100g Panko breadcrumbs, ensuring an even coating. Press gently to help the crumbs adhere.
- 5
Second fry the chips: Increase the oil temperature to 180°C (350°F). Return the par-fried chips to the hot oil and fry for another 3-5 minutes, or until they are golden brown and wonderfully crisp. Drain thoroughly on fresh paper towels and season immediately with salt.
- 6
Fry the scampi: Carefully add the breaded scampi to the hot oil, frying in batches for 2-3 minutes until golden brown and cooked through. The scampi should float and be beautifully crisp on the outside. Do not overcrowd the pan, as this can lower the oil temperature and result in greasy scampi.
- 7
Serve immediately: Arrange the hot, crisp scampi, golden chips, and minted mushy peas on warm plates. A wedge of lemon for squeezing over the scampi is highly recommended for an extra burst of flavour. Enjoy this classic British dish!
Frequently Asked Questions
What kind of prawns are best for scampi, and how should they be prepared before breading?+
For the best scampi, use large, raw, peeled king prawns or langoustines. Ensure they are deveined and patted very dry before breading to achieve a crisp coating.
Which type of potato is ideal for crispy chips, and what's the recommended cutting thickness?+
Maris Piper or King Edward potatoes are excellent for making crispy chips. Cut them into approximately 1cm (½ inch) thick fries for optimal texture.
What's the ideal cooking time and temperature for frying the scampi to ensure it's perfectly cooked?+
Fry the breaded scampi in hot oil (around 170-180°C / 340-350°F) for 2-3 minutes until golden brown and the prawns are opaque throughout.
How can I ensure the minted peas are vibrant and flavourful, and not overcooked?+
Cook the peas briefly until just tender, then immediately drain and stir in fresh chopped mint and a knob of butter or a squeeze of lemon juice.
Mundo Match
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