Deep Fried Monkfish Tail in Breadcrumbs with Ratatouille and Chunky Chips

Nigel Haworth's version of an old favourite means fish and chips has never tasted so good
By Nigel Haworth
Deep Fried Monkfish Tail in Breadcrumbs with Ratatouille and Chunky Chips
  • Rating:
  • Serves: 1
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

  • plain flour, for dusting
  • 220-250 g monkfish tails, skinned and trimmed
  • 1 egg yolk, lightly beaten
  • dried breadcrumbs, for crumbing
  • sunflower oil, for deep-frying

For the ratatouille

  • 50 g cherry tomatoes
  • olive oil, for frying
  • icing sugar, to sprinkle
  • 50 g aubergines, cut into cubes
  • 50 g courgettes, cut into cubes
  • 50 g mixed peppers, (green, red and yellow), deseeded and sliced
  • 50 g onions, sliced
  • olive oil, for frying
  • 1 heaped tbsp Chunky tomato sauce, (see Cook's note below)
  • 2 tsp tomato purée
  • 1 clove garlic, crushed
  • 1 small handfuls basil

For the chunky chips

  • 1-2 large Maris Piper potatoes
  • beef dripping, for frying

To serve

  • 1/2 lemon, wrapped in muslin
  • caper mayonnaise

Tips and Suggestions

Method

1. For the ratatouille: preheat the oven to 200C/gas 6.

2. Heat a generous slug of olive oil in an ovenproof frying pan and fry the tomatoes carefully until slightly softened, but not mushy. Sprinkle with sea salt and a little icing sugar and bake in the oven for 5 minutes.

3. Chop the aubergines, courgettes, peppers and onion into 2cm cubes. Lightly salt the aubergine.

4. Add a little olive oil to a hot pan and fry the vegetables, one type after another, until tender, but not mushy. Return them all to the pan and add the tomato sauce, tomato purée, garlic and basil. Warm through, then stir in the cherry tomatoes and a little of the juice they have given off. Season with salt and freshly ground black pepper.

5. For the chunky chips: peel and cut the potatoes into chips, 10cm long x 1.5cm wide.

6. Heat up the beef dripping in an electric deep-fat fryer to 120C. Put the chips into the oil at this temperature and cook them lightly to blanch them. Drain on kitchen paper and reserve until ready to serve.

7. When ready to serve, heat the ratatouille gently until warmed through.

8. Season a little plain flour with salt and freshly ground black pepper. Dust the monkfish tail in the flour, dip into beaten egg yolk, then roll in breadcrumbs. Deep-fry in hot oil for 4 minutes at 140C until golden.

9. Turn up the heat on the deep-fat fryer to 180C and plunge the blanched chips into the dripping until they are golden brown.

10. To serve, put the ratatouille in the centre of the plate, place the monkfish on top and serve with chunky chips, caper mayonnaise and half a lemon, wrapped in muslin.

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