Archive of BBC Food Recipes

Deep-fried langoustines and mussels

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From James Martin's Food Map of Britain
Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.


  1. Heat the oil in a large saucepan until it reaches 170C/330F on a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Whisk together the flour, salt, sugar, yeast, vodka and tonic water to make a batter. Leave to prove for 10 minutes.

  3. To make the dip, in a separate bowl, whisk together the mayonnaise, chilli sauce and yuzu juice.

  4. Coat the mussels and langoustines in the batter. Fry in batches until crisp and golden-brown. Remove using a slotted spoon. Drain on kitchen paper.

  5. Sprinkle the spring onions, chilli and coriander over the battered seafood and serve with the dip.


  • 1 litre/1¾ pint vegetable oil, for frying
  • 200g/7oz plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • 7g sachet instant yeast
  • 50ml/2fl oz vodka
  • 200ml/7fl oz tonic water
  • 5 tbsp mayonnaise
  • 25ml/1fl oz sweet chilli sauce
  • 2 tsp yuzu juice
  • 150g/5½oz cooked and shelled mussels
  • 150g/5½oz cooked and shelled langoustines

To serve

  • 2 spring onions, sliced
  • 1 red chilli, sliced
  • 1 tbsp chopped fresh coriander

Shopping List

Deep-fried langoustines and mussels

Fruit and vegetables

Tins, packets and jars

Cooking ingredients


Meat, fish and poultry


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!