Ingredients:

  • ½ cup (120g) mayonnaise (full-fat or light, your choice)
  • 2 tablespoons (30ml) capers, roughly chopped
  • 2 tablespoons (15g) cornichons, finely chopped
  • 1 tablespoon (15ml) fresh parsley, finely chopped
  • 1 tablespoon (15ml) fresh tarragon, finely chopped
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • ½ teaspoon (3g) Dijon mustard
  • Pinch of black pepper
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2g) salt
  • ½ teaspoon (2g) black pepper
  • ¾ cup (180ml) ice-cold sparkling water or club soda
  • 2 large potatoes, such as Maris Piper or Russet (about 500g total), peeled and cut into chunky chips (about 2.5cm / 1 inch thick)
  • 2 tablespoons (30ml) sunflower oil or vegetable oil, plus extra for deep frying
  • 1 lb (450g) monkfish tail, trimmed and cut into bite-sized pieces (about 2.5cm / 1 inch)
  • Sunflower oil or vegetable oil, for deep frying
  • Lemon wedges, for serving

Instructions:

  1. Prepare the Tartare Sauce: Combine all tartare sauce ingredients in a medium bowl. Stir well and set aside, allowing flavors to meld.
  2. Make the Tartare Chips: Toss the potatoes with sunflower oil and sea salt and black pepper. Roast or air fry the chips until crispy and golden brown.
  3. Prepare the Batter: Whisk together flour, baking powder, salt, and pepper in a bowl. Gradually whisk in ice-cold sparkling water until just combined. Do not overmix. Chill the batter for at least 30 minutes, or up to 1 hour.
  4. Prepare the Monkfish: Pat the monkfish pieces dry with paper towels. Lightly dust with flour.
  5. Fry the Monkfish: Heat oil in a deep fryer or pot to 350°F (175°C). Dip the monkfish pieces into the chilled batter, ensuring they are fully coated. Carefully lower the battered monkfish into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and cooked through. (Internal temp should be at least 145F)
  6. Drain and Serve: Remove the fried monkfish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Season with salt immediately.
  7. Assemble and Serve: Serve the hot monkfish scampi with the tartare chips, a generous dollop of tartare sauce, and lemon wedges for squeezing.