Serves 4

Monkfish in cider batter recipe

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Ready in 20-25 minutes

125g plain flour
1/2 tsp salt
1 egg, separated
280ml cider
Vegetable oil, for deep-frying
4 white potatoes, cut into chips
4 monkfish fillets, each of them about 250g

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1. Sift the flour and salt into a bowl. Make a well in the centre and gradually stir in the egg yolk and cider. Whisk the egg white to peaks and fold into the mixture. Set aside.
2. Heat the oil in a deep-fat fryer and cook the chips (in batches) for 8-10 minutes. Drain well on kitchen paper and keep warm.
3. Season each fish fillet and dip into the batter. Deep-fry in the hot oil for 4-5 minutes until golden and cooked through. Serve with the chips.

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