Tom Kerridge's monkfish scampi recipe

Ingredients

• 500 ml Groundnut Oil, vegetable or other flavourless oil, plus more 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
• 1 Finely grated zest of large lemon , to garnish the lemon mayo
• 3 Egg Yolks
• 1 tbsp White Wine Vinegar
• 1 tbsp Dijon Mustard
• 1 Juice of large lemon
• 1 Freshly ground White Pepper
• 1 Salt