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Scampi with salt and vinegar chips recipe

Scampi with salt and vinegar chips recipe

12 ratings

This pub classic makes a great sharing dish. Simply bake breaded scampi and impress with these easy-to-make chips. See method

  • Serves 6
  • 50 mins
  • 352 calories / serving


  • 4 baking potatoes
  • 2 level tsp salt
  • 150ml (5fl oz) cider vinegar
  • 2 tbsp sunflower oil
  • 2 x 280g packs frozen wholetail breaded scampi
  • tartare sauce, to serve
  • 1 lemon, cut into wedges

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    1g 7%
  • Sugars

    2g 2%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 46g Protein 13.7g Fibre 3.5g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Line two baking trays with non-stick baking paper.
  2. Peel then cut the potatoes into chunky chips or wedges and put in a saucepan with the vinegar and salt. Add enough cold water to just cover them. Put a lid on the pan, bring to the boil and simmer for 10 minutes.
  3. Drain the potatoes and then return to the pan. Add the oil and toss until the chips are thoroughly coated. Spread on one baking tray and cook in the oven for 20-25 minutes until golden and crisp.
  4. Put the scampi on the other baking tray and cook in the oven for 16-18 minutes.
  5. Serve the scampi and chips with tartare sauce and lemon wedges.

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