Fried Monkfish with Carrot Salad and Mustard Mayonnaise

Method

1. First peel the carrots and shred them. We use a julienne blade on a mandolin, but you could also grate them. In a bowl, lightly salt the cut carrots and leave them for about half an hour at room temperature to soften.

2. Meanwhile, make the mayonnaise by whisking the egg yolks, white wine vinegar, Dijon and English mustard along with a pinch of fine salt, and slowly add the rapeseed oil until fully combined and glossy. Finish by folding through the wholegrain mustard and salt/additional vinegar to taste.

3. Ensure the skin and membrane (along with the central bone) have been removed from the monkfish and dice into 2cm (3/4 inch) cubes. Dust the monkfish in flour, then the eggs whisked with a little milk, then the breadcrumbs. Use one hand for the dry and one for the wet ingredients to ensure you don’t end up breadcrumbing yourself. Transfer to a plate and sprinkle a few extra breadcrumbs on top to guarantee they are fully covered.

4. Drain off any liquid from the carrots and toss with a few drops of white wine vinegar, the chives and tarragon and any additional seasoning as required.

5. Place the monkfish in a deep-fat fryer (or a pan no more than half full of rapeseed/vegetable oil) at 175°C/347˚F until dark golden brown on the outside. Season with fine salt and pepper and serve immediately with a big dollop of the mustard mayo and the carrot salad.