Tom Kerridge’s Monkfish Scampi - Stir it up Magazine

Ingredients

• Groundnut oil, vegetable or other flavourless oil, for deep frying
• g semolina flour, plus a little more for dusting
• g tapioca flour
• 0.5 tsp bicarbonate of soda
• Cayenne pepper, to taste
• ml sparkling water
• g monkfish, cut into 3–5cm cubes
• Salt Finely grated zest of 1 large lemon, to garnish
• 3 egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• Juice of 1 large lemon
• ml vegetable oil
• Freshly ground white pepper