Tom Kerridge’s Monkfish Scampi - Stir it up Magazine

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