Orders placed before 12 Noon will be delivered the next day, if placed after 12 noon it will be delivered the day after. You will be sent an email the day before your delivery day. We do not deliver on Sundays or Public Holidays.


  • 1 kg good quality potatoes (preferably USA Idaho)
  • 1.5 liter Vegetable Oil
  • Salt & Vinegar
  • 1kg gram Monkfish fillets
  • 1 Can of Lager/Beer  (chilled)
  • 200 grams plain flour for the beer batter
  • 100 grams plain flour for dusting the fish
  • 1 teaspoon instant yeast
  • Salt & pepper

The Perfect Chips

  • Peel and slice the potatoes to a size of your liking (not too thin), rinse in slow running cold water for around 20 mins to remove starch
  • Boil in salted water for around 7-10 mins or until just turning opaque but still firm to touch

  • Strain and cool in your freezer on a tray for 20 mins
  • Heat up the oil to medium low heat and blanch the potatoes until just starting to colour. Remove from the oil and return to your freezer on a tray for 20  mins to cool.
  • Heat up the oil to a high temp and drop the chips into the hot oil to brown and crisp up for around 4 minutes.
  • Strain and keep warm while you fry your fish

The Perfect Battered Fish

  • Defrost the monkfish in your refrigerator over night
  • Mix the flour and an equal amount of beer (half a can, put the rest of the beer in the freezer)  and mix into a very thick batter (like a cake mixture) add 1 teaspoon of dry yeast and allow to ferment for around 1 hour 
  • Pat the fish dry with kitchen towel and season with salt & pepper
  • Dredge the fish in the flour and set aside on a plate
  • Add the now very cold beer to the thick batter and mix in thoroughly with a whisk. The batter should be the consistency of pouring cream

  • Pinching the end of the fish fillet pass it through the batter so it is fully coated and then gently place it into the hot oil
  • When placing the fish in the oil slowly move it before releasing it completely so it does not stick to the bottom of the pan.
  • Repeat with the other fillets cook for around 5-7 minutes or until the batter is golden brown and crispy
  • You may need to cook in 2 batches if your pan isn’t big enough
  • Drain onto kitchen paper
  • Serve with the chips and malt vinegar and sea salt, lemon wedges and tartare sauce