Deep Fried Monkfish Chunks with Spicy Salsa
Deep Fried Monkfish Chunks with Spicy Salsa

Ingredients

Method

  • 300ml veg oil, for frying
  • 150g monkfish tail (or other firm white fish) cut into chunks
  • 100g self raising flour
  • Pinch of sea salt
  • 200ml sparkling water
  • 2 tbsp sesame seeds
  • 2 tbsp olive oil
  • 100g cherry tomatoes, chopped
  • 1⁄4 onion, finely chopped
  • 1 lime, juice only
  • 1⁄2 red chilli, finely chopped
  • 2 tbsp coriander leaves,chopped
  • 2 tbsp olive oil
  • Make your salsa by mixing all the ingredients together, seasoning to taste, and putting to one side until ready to serve.
  • Pour the veg oil into a deep and heavy-based saucepan, and heat until it is at sizzling temperature. Take a bowl, and whisk together the flour and the sparkling water, along with the salt, until you have a thick batter. Stir in the sesame seeds.
  • Dust the fish chunks in a little flour, then dredge them through the batter to completely cover. Drop into the sizzling oil (in batches) and deep fry until golden - about 3-4 minutes. Drain on kitchen paper, season again, and serve with the salsa and some salads.
30 mins
1 serving
This recipe pairs perfectly with the Sunnycliff 'Estate’ Sparkling Australian Sparkling NV from Murray River, Australia.

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