Tom Kerridge’s Monkfish Scampi
Groundnut oil, vegetable or other flavourless oil, for deep frying 0.5 tsp bicarbonate of soda Cayenne pepper, to taste Salt Finely grated zest of 1 large
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Cooking tools:
- Food processor
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Microplane
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Paper towel
- Refrigerator
- Plate
Ingredients
- Groundnut oil, vegetable or other flavourless oil, for deep frying
- 200 g semolina flour, plus a little more for dusting
- 100 g tapioca flour
- 1/2 tsp bicarbonate of soda
- Cayenne pepper, to taste
- 330 ml sparkling water
- 500 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
- 500 ml vegetable oil
- Freshly ground white pepper
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