Beer batterd langoustines

Serves 4


250 ml plain flour

2 tbsp. cornstarch

½ tsp. baking powder

½ tsp. bicarbonate of soda

1 tsp. salt

2 tbsp. melted butter

300 ml beer, lager

500 ml oil, for frying

12-16 big langoustine tails

4 spring onions



Combine all dry ingredients in a bowl. Add melted butter and stir. Add beer and stir until you reach a texture similar to wet paint.

Peel the langoustine and cut the spring onions in half.

Dip the langoustine in the beer batter and fry to a golden crisp in hot oil 165-170 degrees Celsius. Do the same thing with the spring onions.

Serve immediately.