Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Monkfish Tempura
Method
Instructions
- 1
Prepare the Monkfish
Cut the monkfish fillets into bite-sized pieces (approximately 2 inches). Pat them dry with paper towels.
- 2
Make the Tempura Batter
In a bowl, combine tempura flour and cold water. Mix gently until just combined; do not overmix. Add ice cubes to keep the batter cold.
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 180°C (350°F).
- 4
Fry the Monkfish
Dip each piece of monkfish into the tempura batter and carefully lower into the hot oil. Fry in batches for about 3-4 minutes, or until golden and crispy. Remove and drain on paper towels.
- 5
Serve
Sprinkle yuzu sea salt over the fried monkfish tempura and serve with yuzu kosho on the side.
