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Monkfish Scampi with Lemony Dill Mayonnaise

Sun, 4 August 2019

Monkfish Scampi with Lemony Dill Mayonnaise

 

(serves 6)

 

Ingredients:

Vegetable Oil For Deep Frying

300g Semolina Flour (and a little more for dusting)

150g Tapioca Flour

1 Teaspoon Bicarbonate of soda

Cayenne Pepper

400ml Sparkling Water

600g Monkfish, cut into 5cm cubes

Salt

Finely grated zest of 1 large Lemon

 

For the Lemony Dill Mayonnaise:

4 Egg Yolks

2 Tablespoons White Wine Vinegar

1 Tablespoon Dijon Mustard

Juice of 1 Lemon

600ml Rapeseed Oil

Ground White Pepper

60g Dill herb, chopped

 

Method:

  1. Make lemon and dill mayonnaise by mixing egg yolks, vinegar, mustard and lemon juice in food processor. 
  2. With motor still running add in oil gradually until mayo is emulsified and thickened
  3. Season with salt n pepper, add in dill herb and refrigerate until needed
  4. Heat deep fat fryer to 180 degrees
  5. Make the fish batter by whisking together the flours and Bicarbonate of Soda in a bowl.  Season with salt and cayenne pepper
  6. Pour in sparkling water and whisk to form a loose batter
  7. Dust pieces of monkfish in some semolina flour and then dip them into batter
  8. Fry for 5 mins until batter is golden crisp
  9. Remove from oil and drain on kitchen paper season with salt and pinch of cayenne pepper
  10. Serve with lemon dill mayo and lemon wedge garnish with lemon zest

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