Phil Vickery's scampi and chips

For the first time ever, Britain’s best pubs have made their way on to a list of top national restaurants.

And in honour of everyone’s love for pub grub - Phil’s cooking his take on one of our most-loved pub classics (as chosen by you!).

Ingredients

24 langoustine tails, defrosted

4-6 tbsp cornflour or any starch

4 eggs, beaten

250g natural breadcrumbs

Vegetable oil, for frying

For the tartare sauce:

6 heaped tbsp mayo

2 tbsp chopped gherkins

1 tbsp chopped capers

2 tbsp chopped parsley

2 finely chopped spring onions

1 tsp Dijon mustard

2 tsp white wine vinegar

To serve: chips, lemon wedges and sprigs of parsley

Method

• Dry the tails on kitchen towel. Toss in the cornflour, then in the beaten egg and finally the breadcrumbs. Press well and chill until needed.

• Fill a large pan one third full with vegetable oil and heat to 180C.

• Carefully place half the scampi in the oil and cook for 5-6 minutes, then turn out and drain well on kitchen towel.

• Let the oil get back to 180C and repeat with the second batch.

• Drain well and season with a little salt.

• To make the tartare sauce, place all the ingredients into a bowl and mix well.

• Serve in a basket with chips, lemon wedge, sprig parsley and tartare sauce.