LANGUSTINES IN PANCO BREEDING

Delicate langoustine meat with crispy panko breading! This breading is a traditional crust used in Japanese cuisine for deep-frying food. Products can be different: rolls, vegetables, meat, seafood. In this case, a recipe for making langoustines is presented.

Ingredients

• Lobsters 7 pcs.
• Flour 1 table l
• Eggs 1 pc.
• Milk 25 ml
• Breadcrumbs 30 gr
• Salt to taste
• Vegetable oil 400 gr

Directions

1. Prepare all the ingredients you need. I have L1 Argentine langoustines, which means the largest size. You can purchase langoustines from another category, but then the ingredients will need a little less than indicated in the recipe.
2. Step 2. Before deep-frying the langoustines, they must be defrosted. In no case should you expose seafood to a sharp temperature drop. Improper defrosting can result in a loss of moisture, causing the protein to curdle and harden the langoustine meat. Therefore, first let the langoustines stand in the refrigerator for 1.5 hours, and then defrost them at room temperature for 2-2.5 hours.
3. Step 3. Remove the head and shell of the langoustines along with the legs and claws, leaving only the tip of the tail. Rinse the thawed langoustines under running water and leave them in a colander for a few minutes to drain excess liquid.
4. Step 4. Along the entire back, using scissors, make a neat incision in the shell and remove the dark thread, that is, the intestinal vein. It must be removed, as it may contain sand, algae particles, which can spoil the taste and give bitterness.
5. Step 5. Blot peeled langoustines with paper towels to remove excess moisture, lightly salt and roll in flour on all sides except the tail. If you do not remove excess moisture, then the batter will come off.
6. Step 6. In a small bowl, beat the chicken egg, pour in the milk and shake slightly with a fork.
7. Step 7. Hold the breaded langoustines by the tail, dip first in the batter, and then in special panko breadcrumbs, press the seafood tightly to the flakes so that the langoustine is completely covered with breading.
8. Step 8. Heat vegetable oil in a cauldron. The oil must be heated very well for the dough to set well. When the oil has warmed up, dip the first portion of langoustine into it. Fry them on both sides until golden brown. Also fry the remaining langoustines in batter. Then place them on paper towels to remove excess grease.
9. Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.