Crisp panko-fried langoustine tails, served with a homemade tartare sauce. Very easy and elegant as a small starter, a light lunch or similar.
They also work well as individual canapés served with drinks.
Panko-fried langoustine tails with tartare sauce
Recipe for crisp langoustine tails with tartare sauce.
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Ingredients
Fried langoustine tails
- 12 langoustine tails
- 1-2 eggs, beaten
- 200 ml panko breadcrumbs
- 50 ml plain flour
- 1 l frying oil, rapeseed oil or similar
- Salt
Tartare sauce
- 250 ml mayonnaise – I recommend Hellmann’s
- 4-5 fresh herbs, – I use dill, chives and parsley
- 2 pickled gherkins, finely chopped (a little over 50 ml)
- 1 tbsp capers, finely chopped
- 1-2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- Salt and freshly ground pepper
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Method
Tartare sauce
- Mix all the ingredients for the tartare sauce and season to taste with salt and pepper.*If you would like a lighter version of the tartare sauce, you can easily replace 100 – 150 ml of the mayonnaise with 100 ml crème fraîche. It makes the sauce less rich and adds more acidity.
- Keep the tartare sauce in the fridge until you are ready to serve.
Fried langoustine tails
- Heat the oil to about 170°C.
- Clean the langoustine tails, removing any grit or shell fragments, and pat them dry with a little kitchen paper.
- Mix the flour with a little salt and turn the langoustine tails in it.
- Then dip them in the beaten egg and finally in the panko breadcrumbs.
- Deep-fry the langoustine tails until golden and crisp, – it only takes a few minutes, so keep an eye on them.
- Let the langoustine tails drain on a little kitchen paper before serving.
- Serve the crisp langoustine tails with the tartare sauce, if you like on a bed of frisée lettuce, and garnish with nasturtium flowers.
Tips
If you find that your langoustine tails curl up while frying, you can push a thin wooden skewer lengthways through each tail and fry it with the skewer in. Use the kind of wooden skewers you would also use for kebabs on the barbecue in summer.
Nutrition
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Hej
Jeg har lavet denne lækre ret en gang før den smager fantastisk.
Jeg skal lave den som forret i aften kan jeg lave jomfruhummerhalerne nu og varme den op lige inden de skal serveres i aften ?
Hilsen
Marlene
Hej Marlene
Tusind tak for de søde ord 🙂 Det vil jeg altså ikke anbefale. Generelt med skaldyr skal man være forsigtig ved gen opvarmning, og du vil ikke få et godt resultat med paneringen ved at varme på ny:)
Warm wishes, Dianna
Hej
Har lavet denne lækre ret en gang før, den smager fantastisk.
Jeg har et spørgsmål : jeg skal bruge dem til en forret i aften kan jeg stege dem nu og. varme dem op lige inden de skal serveres ??
Hilsen
Marlene
Har tænk at lave jomfru hummerhaler til forret.
Hvor køber du jomfru hummerhaler henne ? Jeg bor i Vejle.
Hvor lang tid før kan jeg lave dem ?
Tak for dejlige opskrifter
Hej 🙂
Jeg kan ikke lige få fat i ferske jomfruhummerhaler i dag. Kan man brug rå vannameirejer i stedet for?
Hej Lotte
Ja sagtens, det smager skønt 🙂
Warm wishes, Dianna
Dejlig opskrift. Var dog i tvivl om de skulle koges først. Det gjorde jeg, og de var lidt “tørre”. Steger du dem rå?
Hej Lis
Tusind tak 🙂
Du må endelig ikke koge dem først ,så bliver de alt for kedelige.
De skal paneres ferske, ligesom med en fiskefile og lignende – og så friteres 🙂
Warm wishes, Dianna
Hejsa lækker ret hvor har du købt den lille skål til dressing?
Hej Eva
Tusind tak 🙂
Skålen er fra mærket WECK – man kan købe små låg til 🙂
Warm wishes, Dianna
Serverer du halerne kolde eller kan de lunes inden de skal spises, så man ikke står med friture nytårsaften når gæsterne er kommet?
Godt nytår til dig 😀