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INGREDIENTS

  • 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

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