Monkfish fish and chips
- Lactose Free
- Energy Kcal 641
- Carbohydrates g 72.2
- of which sugars g 3.4
- Protein g 22.5
- Fats g 27.3
- of which saturated fat g 4.02
- Fiber g 2.8
- Cholesterol mg 117
- Sodium mg 459
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Monkfish fish and chips are a fresh twist on the classic British pub favorite, making things a bit more exciting right from the start. Instead of the usual flaky cod, you get monkfish—which is awesome—a firm, mild-tasting fish that holds up well to frying and has a meatier bite. And the real magic? It’s the beer battered monkfish. The batter uses double malt beer and rice flour, making it extra crispy. Seriously good. It gives the fish a light, almost tender crunch with every bite. That rice flour makes a huge difference, offering a super golden texture and keeping the whole thing gluten-free, which is great if you're cooking for folks with different needs. Sweet potato fries step in for regular chips, adding a sweet and colorful spin that works surprisingly well with the fish. This combination makes for a homemade fish and chips experience that’s lighter, way more flavorful, and just something fun for when you want to shake up the usual seafood routine.
The adaptability of this recipe really stands out. I mean, the batter isn’t just for monkfish—it’s perfect for tossing in some veggies or even chicken. So you can mix it up depending on what you have at home. For sure. People who love fried fish recipes will notice how that double malt beer gives things a gentle, aromatic kick, making each bite feel special. British pub food has always had its fans, but this version takes it up a notch with its unique blend of flavors and crunchy textures. Sweet potato fries, with their moist inside and slightly crispy edges, are different from the usual thick-cut potatoes, making this an easy fish and chips recipe that’s perfect for seafood dinner ideas or a weekend treat. It's a meal that feels a bit fancy without being complicated, and it’s great for anyone who wants to try something new while still hanging onto the comfort of a real traditional fish and chips vibe. Mix and match the sides, maybe toss in a tangy sauce—and you know what—you’ve got a plate that’s sure to impress friends and family. Pretty much.
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INGREDIENTS
- Monkfish 1.1 lbs (500 g)
- Type 00 flour to taste
- for the batter
- Egg yolks 1
- Beer 5.3 oz (150 g) - double malt
- Rice flour 1 ½ cup (200 g)
- Fine salt to taste
- Black pepper to taste
- Smoked paprika 1 tsp
- Instant yeast for salted preparations 1 tsp (5 g)
- for the potatoes
- Sweet potatoes (or yams) 1 cup (200 g)
- Vegetable oil to taste
- for the chicory cream
- Chickory 3.5 oz (100 g) - green
- Extra virgin olive oil 3 tbsp (40 g)
- Lemon juice ½
- Fine salt to taste
How to prepare Monkfish fish and chips
To prepare the monkfish fish and chips, first make the batter. Pour the rice flour into a bowl, add the paprika 1 and the baking powder for savory preparations 2. Add a pinch of pepper 3 and salt,
then add the yolk 4 and while continuously whisking, also pour in the beer in a thin stream 5. Whisk until you obtain a smooth batter 6. Cover with plastic wrap and place in the refrigerator; it is important that it is quite cold when frying.
At this point, take care of the accompanying sauce. Transfer the chicory into a mixer beaker 7, add the lemon juice 8 and salt 9.
Then pour in the oil 10 and blend everything with an immersion blender 11 until you obtain a cream 12.
Now take care of the potatoes: peel them 13 and slice them with a mandoline to obtain slices about 0.8 inches thick 14. Place them on a sheet of paper towel as you go 15.
Heat the oil in a pan until it reaches a temperature of 338°F, then immerse a few slices of potatoes at a time 16 and fry them for 3-4 minutes until they are golden brown. Then drain them on a sheet of paper towel 17 and continue cooking the others. Meanwhile, cut the monkfish first into slices 18
and then into chunks, removing the central bone 19. Once you have finished frying the potatoes, quickly flour the monkfish pieces 20. Then take the batter from the fridge and dip them in 21.
Allow the oil temperature to slightly rise to 356°F and immerse the monkfish pieces using tongs to drain them from the batter 22. Wait about 3 minutes and when they are golden brown, drain them on a sheet of paper towel 23. Continue in this way until all the pieces are fried. Everything is ready, just serve your monkfish fish and chips together with the chicory cream 24.