Deep fried squid and monkfish

Aldo Zilli coats squid and monkfish in a delicious, light and crispy batter - perfect for entertaining
By Aldo Zilli
Deep fried squid and monkfish
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 2 hours soaking times
  • Effort: easy


  • 100 g self-raising flour
  • 100 g potato flour
  • 300 g cleaned squid rings
  • 400 g monkfish, skinned and cut into 8cm pieces
  • salt and black pepper
  • 2 lemons, cut in half
  • handful of rocket

For the chilli sauce

  • 2 tbsp balsamic vinegar
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • 01 lemons, juice only
  • 2 tbsp water
  • 4 red chillies, finely chopped
  • 2 sprigs rosemary
  • 2 cloves garlic, crushed


1. Soak the squid in enough milk to cover the squid for a couple of hours. Drain and dry on kitchen towel.

2. To make the chilli sauce, de-seed the chillis, then blend in a food processor along with the rest of the chilli sauce ingredients, until smooth (3-4 minutes). Set aside.

3. Mix the self-raising flour and potato flour in a bowl. Toss the squid rings and fish in the flour to coat.

4. In a deep set frying pan, add enough oil to go half way up the pan. Over medium heat, fry the squid and fish for about 6 minutes, until lightly golden. Remove with a slotted spoon and drain on kitchen paper.

5. Serve with rocket leaves, the chilli sauce and wedges of lemon.

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