With its meaty texture, monkfish is great for bite sized scampi.
Serves 4Products used:
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Edgekeeper Self-Sharpening 12cm (5") Santoku Knife
MasterClass Stainless Steel 20.5cm Fine Mesh Sieve
MasterClass Salt or Pepper Mill (17cm) - Black
Ingredients:
Handful of flat leaf parsley
Handful of fresh mint
1 tsp dijon mustard
1 garlic clove
50g capers
30ml olive oil
Salt and pepper for seasoning
300ml beer
200g self-rising flour
20ml white vinegar
750g monkfish tail
2 tbsp flour
2 lemons and sea salt to finish
Method:
Cut the monkfish tails in to chunks.
In a bowl, coat the monkfish chunks in 2tbsp of flour until evenly coated. Place to one side.
Pre-heat a fryer to 180°C.
In another bowl, sieve the other flour and mix in the beer and white vinegar until you have a smooth, airy batter. Leave to one side.
For the salsa verde, chop the capers and place in a mixing bowl with the mustard and oil.
Finely chop the garlic and add to the bowl. Chop the herbs and add to the bowl. Mix together and season with salt and pepper.
Dip each piece of fish into the batter until coated. Let the excess batter drip off.
Place the pieces of fish in the fryer. Cook until the batter has gone a golden brown colour and they float to the top of the oil.
Remove with a slotted spoon.
Let the oil drain off the scampi on kitchen tissue or place the fish on a wire rack.
Sprinkle with salt and serve with lemon wedges and the salsa verde.
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