Monkfish goujons with Harissa and coriander mayonnaise
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
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.
Make the mayonnaise, add the Harissa and coarsely chopped coriander. Taste and correct seasoning.
Cut the monkfish into fingers, no larger than 1cm wide and 7½ cm long.
Heat the oil in a deep fry to 180°C. 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.
Ingredients
450g trimmed monkfish
For the beer batter:
250g self-raising flour
good pinch of salt
110ml beer
175-225ml cold water
For the mayonnaise:
mayonnaise
1-2 tbsp Harissa
2 tbsp coarsely chopped fresh coriander leaves
Method
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.
Make the mayonnaise, add the Harissa and coarsely chopped coriander. Taste and correct seasoning.
Cut the monkfish into fingers, no larger than 1cm wide and 7½ cm long.
Heat the oil in a deep fry to 180°C. 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.
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