Proper Scampi and Chips
- 700-800g of monkfish or other white fish, skinned, filleted and cut into chunks
- Salt and cayenne pepper to taste
- Flour for dusting
- 200g polenta
- 100g tapioca flour
- 1/2tsp bicarbonate of soda
- 330ml soda water
- Lemon mayonnaise
- 3 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 500ml vegetable oil
- 1 lemon, zested, and the juice
- Salt and white pepper to season
- Skinny Fries
- 3 large peeled Maris Piper potatoes or other chipper potatoes
- Mix together the batter by putting the tapioca, semolina and bicarbonate of soda into a bowl. Pour in the sparkling water and whisk together to form a loose batter.
- Dust the monkfish in the flour and then dip into the batter and fry in a table top fryer set at 180°C for 3-4 minutes or until the batter is crispy and golden. (You can also do this in a deep frying pan, lid off)
- Drain the fish from the fryer onto a piece of kitchen roll and season with salt and cayenne pepper. Serve with the lemon mayo, garnished with lemon zest.
- Skinny fries
- On a Japanese mandolin, thinly slice the large potatoes into long strips with the small teeth attachment. Alternatively, you can do this with a sharp knife. Bring a large pan of water up to the boil and season with table salt. Get yourself a baking tray lined with a tea towel next to the pan. Place half of the potato strings into the water and stir. After 30 seconds, remove them from the water with a slotted spoon and drain them on the tray with the tea towel. Repeat the process for the other half. Dry the blanched potatoes and place them on a fresh clean towel and palace them into the fridge, clingfilmed so that they will dry out a little until needed.
- Place the chilled potato strings into a pre-heated table top fryer at 180°C and stir them around with a carving fork whilst they cook so they don’t stick together. When they are crispy, remove them from the fryer and drain them on some kitchen roll, season with a pinch of table salt. You may need to do this in two batches.
- Lemon mayonnaise
- For the lemon mayo, place the egg yolks, mustard, white wine vinegar, juice of one lemon into a food processor and blend. With the motor still running, slowly add the vegetable oil until it emulsifies and thickens. Season with salt, and white pepper. If it is too thick, add a teaspoon of water to thin it a little.