Tempura Monkfish Bites


Preparation info

  • Difficulty


  • Serves


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Monkfish bites are so popular in the shack we could have them on every day, but our fryers wouldn’t cope! We serve them up on some beetroot couscous with curried mayonnaise to dip them in.


  • 500 g monkfish fillets
  • 50 g plain flour

For the Tempura Batter

  • 150 g plain flour
  • 100 g cornflour
  • 10 g baking powder
  • salt and pepper
  • vegetable oil, for deep frying


To make your batter, add the 150 g plain flour, cornflour and baking powder to a bowl, and season well. Using an electric or hand whisk, slowly add about 150 ml water, mixing all the time - you want your batter to be a thick but runny consistency. It should stick to your finger when you dip it in and there should be no lumps.

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.