Fish and Chips with Monkfish
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Monkfish fillets | 500g |
| All-purpose flour | To taste |
| Egg yolk | 1 |
| Beer | 150g |
| Rice flour | 200g |
| Salt | To taste |
| Black pepper | To taste |
| Smoked paprika | 1 teaspoon |
| Baking powder (for savory dishes) | 5g |
| Sweet potatoes (or American potatoes) | 200g |
| Sunflower oil | To taste |
| Chicory (or endive) | 100g |
| Extra virgin olive oil | 40g |
| Lemon juice | ½ lemon |
| Salt | To taste |
Instructions:
Step 1: Prepare the Batter
To make the crispy monkfish batter, start by placing the rice flour in a bowl. Add the smoked paprika and a pinch of black pepper. Then, break in the egg yolk and whisk everything together until smooth. Gradually pour in the beer and continue whisking until you get a smooth batter. Cover the bowl with plastic wrap and refrigerate. It’s important to keep the batter cold before frying for the best crispiness.
Step 2: Prepare the Chicory Sauce
While the batter is chilling, prepare the sauce. Place the chicory in a blender, add the lemon juice, and drizzle in the extra virgin olive oil. Blend until smooth. Adjust seasoning with a pinch of salt if necessary. Set aside.
Step 3: Fry the Sweet Potatoes
Peel the sweet potatoes and slice them into thin wedges. Lay them on a sheet of paper towels to absorb any excess moisture. Heat sunflower oil in a large pan or deep fryer to 170°C (340°F). Carefully fry the sweet potato slices in batches, ensuring they are golden and crispy. Once cooked, remove the sweet potatoes from the oil and place them on paper towels to drain the excess oil.
Step 4: Prepare the Monkfish
Cut the monkfish fillets into bite-sized pieces, removing the central bone. Dredge the pieces in flour to lightly coat them. Once the sweet potatoes are done, heat the oil to 180°C (355°F). Dip the monkfish pieces into the chilled batter, coating them thoroughly, then carefully lower them into the hot oil using tongs. Fry the pieces for about 3 minutes or until golden brown and crispy. Remove the fish from the oil and drain on paper towels.
Step 5: Serve
Once the monkfish is perfectly crispy, plate it alongside the crispy sweet potato fries. Serve the monkfish and chips with the chicory sauce as a creamy accompaniment for dipping. Enjoy your homemade fish and chips with monkfish!
This dish takes the classic fish and chips recipe up a notch with monkfish fillets, which are delicately battered and fried to perfection. The sweetness of the crispy sweet potatoes paired with the tangy chicory sauce creates a delightful balance of flavors, making it a fantastic meal for a cozy dinner or a casual gathering. The use of rice flour in the batter ensures that the fish comes out light and crispy every time, giving you a true restaurant-quality experience right in your own kitchen.
