Scampi & Chips Recipe

Prep shrimp

Pat shrimp dry with paper towels. If not already done, peel and devein leaving tails on for presentation. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp black pepper and 3/4 tsp salt. In a separate small bowl beat the egg lightly and stir in the cold sparkling water. Pour wet mixture into dry ingredients and whisk until just combined — a few small lumps are fine. Cold batter yields a lighter, crispier crust; keep it chilled until ready to use.

Heat oil

In a deep skillet or heavy pot, add 3 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry shrimp

Working in small batches (4–6 shrimp at a time depending on pot size), dredge shrimp briefly in a light dusting of additional flour (not measured), shake off excess, then dip into the batter to coat completely. Carefully lower coated shrimp into the hot oil and fry until golden and crisp, about 2 to 3 minutes per side. Do not overcrowd. Use a slotted spoon to transfer shrimp to a wire rack set over a sheet pan or paper towels to drain. While still hot, toss with 2 tablespoons melted butter, the zest of half a lemon and 1 tablespoon chopped parsley for classic scampi flavor. Taste and add a squeeze of lemon if desired.

Finish

Keep fried shrimp warm in a low oven (200°F / 95°C) if frying in multiple batches. Before serving, give a final sprinkle of chopped parsley and a light squeeze of the remaining lemon half.

Prep potatoes

Peel potatoes if preferred (skins can be left on for a rustic chip). Cut into 1/2-inch to 3/4-inch thick sticks for traditional chips. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then soak in cold water for at least 20 minutes (or up to 2 hours) to firm them and improve crispness.

Dry potatoes

Drain the potatoes and lay them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spit and prevent crisping.

First fry (blanch)

Heat 2 cups of vegetable oil in a deep skillet or pot to 325°F (160°C). Fry the potato sticks in batches for 3 to 4 minutes until they are just cooked through but not browned. Remove with a slotted spoon and drain on a wire rack. Let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches again until golden and crisp, about 2 to 4 minutes. Remove, drain on paper towels or a wire rack, and immediately season with 1 tsp salt and 1/4 tsp black pepper while still hot.

Keep warm

If needed, keep the finished chips warm in a single layer in a 200°F (95°C) oven until ready to serve so they remain crisp.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon chopped parsley, 1/8 teaspoon black pepper and 1/8 teaspoon salt in a small bowl. Stir until smooth. Taste and adjust acidity or seasoning with a little more lemon juice or salt if desired. Chill for at least 10 minutes for flavors to meld.