Langoustines in batter and panko breading

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Prepare all the necessary ingredients. I have Argentine langoustines in the L1 category, which means the largest size. You can purchase langoustines of a different category, but then you will need a little less ingredients than indicated in the recipe.

2. STEP 2

   

   Before deep-frying langoustines, they must be thawed. Under no circumstances should seafood be exposed to sudden temperature changes. Improper thawing can lead to loss of moisture, causing the protein to curdle and the langoustine meat to become tough. Therefore, first let the langoustines stand in the refrigerator for 1.5 hours, and then defrost them at room temperature for 2-2.5 hours.

3. STEP 3

   

   Remove the head and shell of the langoustines, along with the legs and claws, leaving only the tip of the tail. Rinse the defrosted langoustines under running water and leave them in a colander for a few minutes to drain excess liquid.

4. STEP 4

   

   Using scissors, make a neat cut in the shell along the entire back and remove the dark thread, that is, the intestinal vein. It must be removed, as it may contain sand and algae particles that can spoil the taste and give bitterness.

5. STEP 5

   

   Dry the peeled langoustines with paper towels to remove excess moisture, lightly salt and roll in flour on all sides except the tail. If you do not remove excess moisture, the batter will stick.

6. STEP 6

   

   In a small bowl, beat a chicken egg, pour in the milk and shake lightly with a fork.

7. STEP 7

   

   Holding the breaded langoustines by the tail, dip them first into the batter and then into special panko breadcrumbs, press the seafood tightly onto the flakes so that the langoustine is completely covered with breading.

8. STEP 8

   

   Heat vegetable oil in a cauldron. The oil must be heated very well so that the dough sets well. When the oil is hot, drop the first portion of langoustine into it. How to choose the best oil for frying can be found in the article, the link is at the end of the recipe. Fry them on both sides until golden brown. Also fry the remaining langoustines in the batter. Then place them on paper towels to remove excess fat.

Comments on the recipe

Pirko Rita

22.12.2023

4.5

The recipe is great!!! Very, very, very tasty! Crispy breading on the outside and tender soft langoustine meat on the inside! The langoustines were served with Sweet Chili Sauce. It goes well with seafood and is often served in restaurants. This sauce goes well with langoustines, I tested it personally. I followed the recipe strictly and was very pleased. Everything is so simple, but the end result is so delicious!!! True, my langoustines were smaller, size L3, but I’m sure that didn’t make them any less tasty. I used the batter in the same proportion (1 egg and 25 ml milk). There was enough for 18 pieces and plenty left over, so if you make more, don't rush to make more batter for more langoustines. Please pay attention to this recipe because it is another of the very few recipes that is filed in the "TESTED AND" folder. APPROVED!

italiano

22.12.2023

4.5

Tell me, have you tried using starch instead of panko? I wonder if it will have the same effect...? With chicken it turns out....