Panko-fried langoustine tails with tartare sauce

Panko friterede jomfruhummerhaler med tatarsauce - Opskrift

Panko-fried langoustine tails with tartare sauce

Recipe for crisp langoustine tails with tartare sauce.

Course Appetiser, Snack, Starter

Cuisine Danish

Nøgleord Langoustine, Shellfish

Total Time 20

Servings people

Calories 488kcal

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

Instructions

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.

Notes

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