Scampi and chips, served in a basket is a favourite in any pub garden in the summer. That and a proper doorstep sandwich. So we've tried to blend the two together, making a deliciously crisp beer batter for the scampi and a homemade tartare sauce... plus some baked salt and vinegar crisps.
Preheat an oven to 200°C.
Slice the potatoes into thin pieces on a mandolin. Toss the potato strips in oil, plenty of sea salt and the vinegar. Scatter the potato strips onto a baking tray, in a single layer and bake for 20 minutes until crisp.
Mix together the egg yolks, vinegar and mustard in a bowl. Drizzle in the almond oil slowly, whisking continually, until the emulsion thickens.
Hack up the capers and cornichons, then mix into the mayo. chop the parsley and add to the mayo with a squeeze of lemon.
Preheat oil to 180°C, never leaving it unattended.
Mix the flours, then whisk in the beer and chopped tarragon. season the batter with salt and pepper.
Dip the prawns into the batter, then carefully lower into the hot oil. fry for 3-4 minutes, until cooked through.
Slice the loaf, spread generously with tartare sauce and scatter over plenty of shredded lettuce.
Arrange 5 fried scampi on the slice, top with a handful of crisps and serve immediately with the other slice of bread to complete the sandwich. Serves 2