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Beer-battered scampi with tartare sauce

Meaty langoustine tails covered in a super-light and crispy batter with homemade tartare sauce.

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  • 16-20 wild Scottish scampi tails, peeled and thawed (if frozen)
  • 4 tbsp plain flour
  • ½ tsp fine sea salt
  • lemon wedges, to serve

For the batter

For the sauce