Lobster scampi bites

Add Bridlington Bay Lobster to white fish, coat in an extra tasty batter then roll in breadcrumbs and you’ve made some seriously special scampi.

What you need to know

Serves: 2
Prep: 40 mins
Cook: 2-3 mins
Difficulty: Medium

Ingredients

120g lobster meat, finely chopped
80g white fish (pollock, whiting, cod or haddock)
1 medium egg
1 tsp potato starch or cornflour mixed with
2 tsp water
1/4 tsp fine salt
1/4 tsp pepper
100g Panko breadcrumbs
Oil for frying

Batter dredge

80g self raising flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp yeast extract mixed with 175ml
Warm water

Photo by Rob Green

Instructions

Put 80g lobster, the white fish, egg, potato starch or cornflour, water, salt and pepper into a small food processor and blend to a smooth paste
Fold in the remaining lobster meat
Refrigerate the mix for 30 minutes to firm up
Make the batter dredge. Mix the flour, salt, pepper, garlic powder and onion powder together
Add the yeast extract and water to the flour mixture. Set aside
Mould the lobster mixture into 16-20 cylinders
Dip each cylinder into the batter, then press into the breadcrumbs until coated
Heat the oil to 180°C and fry each scampi for 2 minutes until golden
Drain and serve with lemon wedges

The scampi can be frozen once breaded and before cooking. If cooking from frozen, heat the oil to 170°C and cook for 3 minutes