To make your batter, add the
Carefully heat the vegetable oil to 180°C in a large pan or deep fat fryer. With a sharp knife, cut your monkfish fillet into 4 cm chunks. Toss them in the plain flour, then dip into the batter and drop into your hot oil, being careful not to touch the oil with your fingers (you can use tongs). Make sure you have enough room in the pan to move your monkfish bites around with a metal spoon as they will stick together or to the bottom if you don’t. Cook for around three minutes until they are light brown. Remove with a slotted metal spoon and place on kitchen roll to drain.
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