1 monkfish tail
230g of flour, plus extra for dusting
15g of yeast
1 tsp salt
1 tsp sugar
350ml of lager beer
2 handfuls of watercress
2 handfuls of rocket
1 shallot, finely diced
3 egg yolks
1 tsp English mustard
2 tsp white wine vinegar
To make the tartare sauce, finely chop shallots, capers, gherkins and parsley.
For the mayonnaise, whisk together the egg yolks with the mustard, vinegar, salt and pepper. While still whisking, pour in the oil in a steady stream to ensure that the oil emulsifies into one with the egg mixture to form a mayonnaise.
Once all the oil has been added, mix in the tartare sauce garnish and store in the fridge until required.
To prepare the beer batter, whisk together the flour, yeast, salt, sugar and beer. Once the mixture is smooth, leave in a warm place for 10 – 15 minutes to activate the yeast. Move to a cooler place until ready for frying.
Dice the monkish into 2cm chunks, lightly coat in the extra flour and then dip in the batter to cover. Deep fry at 190°C until golden brown, for around 2-3 minutes.
Place a generous amount of the tartare sauce in the bottom of each bowl, followed by the crispy hot monkfish, rocket and watercress and lemon.