- For the fat chips
- vegetable oil, for deep fat frying
- 3 large King Edwards, or similar waxy potatoes, peeled
- For the ‘scampi’
- 2 free-range eggs, separated
- 150g/5oz plain flour
- salt and freshly ground black pepper
- 250ml/9fl oz British ale
- 400g/14oz monkfish cheeks (or same weight of monkfish fillets)
- For the tartare sauce
- 2 large free-range egg yolks
- 1 tsp white wine vinegar
- ½ tsp mustard powder
- 1 tsp salt
- 1 lemon, juice only
- 275ml/10fl oz rapeseed oil
- 2 tbsp chopped capers
- 4 gherkins, chopped
- 1 tbsp flatleaf parsley
- For the fat chips, heat the oil in a deep-fat fryer to 140C/285F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Slice the potatoes into 1.5cm/½in thick chips.
- Place the chips into the hot oil to cook for 5-6 minutes, until just tender but not coloured. Remove from the oil with a slotted spoon and set aside.
- Increase the temperature of the oil to 190C/375F.
- Return the chips to the hot oil and cook for 3-4 minutes, until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Season with salt.
- Keep the oil hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- For the ‘scampi’, place the egg yolks, flour, salt and freshly ground black pepper in a bowl and whisk together.
- Add the beer and whisk to a smooth batter.
- Place the egg whites into a separate bowl and whisk until stiff peaks form when the whisk is removed.
- Add half of the egg whites to the batter and mix well, then carefully fold in the remaining egg whites.
- Dip the monkfish cheeks into the batter to coat thoroughly, then place into the hot oil in batches and cook for 2-3 minutes, until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
- For the tartare sauce, place the egg yolks, vinegar, mustard, salt and lemon juice into a food processor and blend to combine.
- With the food processor still running, gradually add the rapeseed oil, until all the oil has been added and the tartare sauce has thickened.
- Spoon the mixture into a bowl, then add the remaining ingredients and mix well. Season to taste with salt and freshly ground black pepper.
- To serve, place equal amounts of the fried monkfish and chips onto each plate and serve with a dollop of tartare sauce alongside.
Less than 30 mins preparation time
10 to 30 mins cooking time