Serves 2

  • 12 large Dublin Bay prawn tails - shells and vein removed
  • 200g stale bread
  • 3 whole egg
  • 50ml milk
  • 50g plain flour
  • 25g capers
  • 50g pickles, diced
  • Handfull dill
  • Handful parsley
  • Handful tarragon
  • 3 tbsp mayonnaise, to bind
  • 1 lemon


  1. Place the stale bread in a blender and blend to a fine crumb
  2. Set up 3 bowls, one with the seasoned flour, one with the egg and milk whisked together, and the last with the breadcrumbs
  3. Dust the prawns in the flour, followed by the egg wash and the breadcrumbs. Repeat the process again so they are well coated
  4. Place a small frying pan on the heat, add a good amount of plain oil and place over a medium heat. Be careful the oil doesn't get too hot.
  5. To make the tartare sauce, begin by dicing the pickles and place in a bowl, add the capers, chopped dill, tarragon and parsley. Season with salt, lemon zest and a touch of juice. Bind with some mayonnaise but don't allow it to become wet. Keep in the fridge.
  6. To cook the prawns, carefully place in the oil to shallow fry. Cook for 1 minute on both sides until evenly golden brown, season with some salt and serve with the tartare sauce and a wedge of lemon