Deep Fried Monkfish Chunks with Spicy Salsa
- 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