Monkfish Goujons with Harissa and Coriander Mayonnaise

This is my interpretation of a very moreish snack I tasted in Soul — a restaurant on the waterfront in Auckland — they used snapper, but monkfish works brilliantly here.

Great for a starter or finger food. The beer batter produces a crisp coating for fish, sometimes I dispense with the water and just use beer.

Serves 6 — 8

450g (1lb) trimmed monkfish

Beer Batter: 250g (9oz) self raising flour Good pinch of salt 4 fl ozs (110ml) beer 6 — 8 fl ozs (175 — 225ml) cold water

Sieve the flour and salt into a bowl. Make a well in the centre and gradually whisk in the beer and water until the batter is a light coating consistency.

Mayonnaise: 1 — 2 tbsp Harissa 2 tbsp coarsely chopped fresh coriander leaves

First make the mayonnaise, add the Harissa and coarsely chopped coriander. Taste and correct seasoning.

Cut the monkfish into fingers, no larger than 1cm (1/3in) wide and 7½ cm (3in) long.

To serve: Heat the oil in a deep fry to 180C. Dip the Goujons one at a time into the batter, shake off excess batter, and cook just a few at a time (test one first to check the seasoning). Drain well on kitchen paper. Serve immediately in a basket or on a plate with a bowl of Harissa mayonnaise.

Harissa: Makes 100g (3½oz)

10 dried red chillies, soaked in warm water for 20 minutes 5 fresh red chillies 2 cloves of garlic, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp salt 2 tbsp extra virgin olive oil

Deseed and roughly chop the dried and fresh chillies. Put in a food processor with the garlic, cumin, coriander, salt and olive oil. Whizz until smooth.

Store in a jar with a layer of olive oil over the top. It will keep for three months.