Monkfish Scampi: Posh Pub Grub at Home!
Craving monkfish? Try this easy Monkfish Scampi recipe with tartare chips! It's a delightful twist on classic scampi – posh pub grub without the pub prices.
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Cooking tools:
- Deep-fry thermometer
- Instant-read thermometer
- Cooling rack
- Slotted spoon
- Pot
- Oven
- Baking sheet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Refrigerator
- Plate
Ingredients
- ½ cup (120g) mayonnaise (full-fat or light, your choice)
- 2 tablespoons (30ml) capers, roughly chopped
- 2 tablespoons (15g) cornichons, finely chopped
- 1 tablespoon (15ml) fresh parsley, finely chopped
- 1 tablespoon (15ml) fresh tarragon, finely chopped
- 1 tablespoon (15ml) lemon juice, freshly squeezed
- ½ teaspoon (3g) Dijon mustard
- Pinch of black pepper
- 1 cup (120g) all-purpose flour, plus extra for dusting
- 1 teaspoon (5g) baking powder
- ½ teaspoon (2g) salt
- ½ teaspoon (2g) black pepper
- ¾ cup (180ml) ice-cold sparkling water or club soda
- 2 large potatoes, such as Maris Piper or Russet (about 500g total), peeled and cut into chunky chips (about 2.5cm / 1 inch thick)
- 2 tablespoons (30ml) sunflower oil or vegetable oil, plus extra for deep frying
- 1 lb (450g) monkfish tail, trimmed and cut into bite-sized pieces (about 2.5cm / 1 inch)
- Sunflower oil or vegetable oil, for deep frying
- Lemon wedges, for serving
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