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Scampi fritti - breaded and fried langoustines - are the crown jewel of the Italian Adriatic fried seafood tradition, particularly in the restaurants lining the port towns of Rimini, Ancona, and Pescara where scampi are landed fresh each morning and fried to order each evening. Unlike simple flour-coated fritto misto, scampi are given the full pané treatment - dusted in flour, dipped in beaten egg, then rolled in fine breadcrumbs - creating a more substantial, golden crust that provides a satisfying crunch before yielding to the impossibly sweet, firm flesh beneath. The key is to shell and butterfly the scampi first so the crust can form directly on the meat, and to fry at the precise temperature that colours the breadcrumbs to deep amber without overcooking the delicate interior. Served with wedges of lemon and nothing else, they are one of the purest pleasures of Italian coastal eating.
Prep
20 min
Cook
15 min
Total
35 min
Servings
4 srv
Difficulty
Medium
Calories
340 kcal
For 4 serving(s)
Per serving
Shell the scampi by removing the heads and the shells from the body, leaving the tail fan intact if desired. Use a sharp knife to butterfly each one: cut along the back without cutting all the way through, open flat, and remove the dark digestive tract.
Set up a breading station: flour in one dish, beaten eggs in another, breadcrumbs in a third.
Season the scampi with salt and pepper. Dredge in flour, dip in beaten egg, then roll in breadcrumbs, pressing firmly to ensure an even, thorough coating.
Heat the vegetable oil in a wide, deep pot to 175°C (350°F). Use a thermometer to monitor the temperature carefully.
Fry the scampi in small batches for 2-3 minutes until deep golden brown all over. Do not overcrowd the pan.
Remove with a slotted spoon and drain on a wire rack. Season immediately with a pinch of salt.
Serve at once with wedges of lemon. The crust loses its crunch within minutes, so fried scampi demands immediate service.
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