Crisp Fried Monkfish with Chilli Tomato Salsa and Okra

Deep-fried monkfish strips in sesame batter served with a fresh spicy tomato salsa and pan-fried okra.

Seafood Spicy Monkfish Salsa Deep-Fried

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

81.3g

per serving

81.3 g total

Fat

52.4g

per serving

52.4 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Rising Flour

plus extra for dusting

Fruits

piece

Lime

juice only

Liquids

200

Sparking Water

chilled

NutsSeeds

pinch

Sea Salt

tbsp

Sesame Seed

tbsp

Coriander

chopped

pinch

Black Pepper

freshly ground, to taste

handful

Chive

chopped, to garnish

OilsFats

300

Vegetable Oil

for deep frying

tbsp

Olive Oil

tbsp

Vegetable Oil

tsp

Sesame Oil

Seafood

150

Monkfish Tail

membrane removed, cut into strips

Vegetables

100

Baby Plum Tomatoes

chopped

0.25

piece

Onion

finely chopped

0.5

piece

Red Chilli

chopped

Okra

sliced

Method

Combine tomatoes, onion, lime juice, chilli, coriander, and olive oil in a bowl.

Plate the salsa, top with monkfish, serve okra on the side, and garnish with chives.

Add sesame oil and seasoning to the okra and fry for one more minute.

Fry okra in vegetable oil for 2 minutes.

Drain the monkfish on kitchen paper.

Dust monkfish in flour, dip in batter, and deep fry for 3-4 minutes until golden.

Whisk flour, salt, and chilled water into a thick batter and stir in sesame seeds.

Heat vegetable oil in a deep saucepan until bread sizzles and turns golden-brown.