Monkfish Tempura, Chilli Jam Alioli Recipe

Prepare the fish

Pat the monkfish fillets dry with paper towels. Trim into 6 long pieces about 18–20 g each (or 6 pieces roughly 75 g each) and then into uniform strips ~2.5 cm thick so they cook evenly. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set on a tray in the fridge while you make the batter (chilling helps the batter cling).

Make the tempura batter

In a bowl sift together 100 g plain flour, 40 g cornstarch, 1 tsp baking powder and 1 tsp salt. In a separate bowl whisk the egg lightly, then add 300 ml very cold sparkling water and a couple of ice cubes; stir once to combine. Add the wet mix to the dry ingredients and fold gently with chopsticks or a fork until just combined — leave some small lumps. Do not overmix; a slightly lumpy, cold batter yields the best tempura texture.

Pre-dust the fish

Lightly dust each seasoned monkfish piece with the 30 g plain flour, shaking off excess. This helps the batter adhere to the fish.

Heat the oil

Pour about 1 L neutral frying oil into a deep, heavy saucepan or deep-fryer so it is at least 5–7 cm deep. Heat to 180°C (350–365°F). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise to the top immediately, turning pale golden in about 30–45 seconds.

Fry the monkfish

Working in small batches (2–3 pieces depending on pan size), dip each floured monkfish piece into the cold batter, letting excess drip off, then gently lower into the hot oil. Fry until the batter is crisp and pale golden, about 2.5–3.5 minutes, turning once if needed so all sides color evenly. Do not overcrowd the pan, which will drop oil temperature. Remove with a slotted spoon or spider and drain on a wire rack over a tray or on paper towels for a minute. Keep cooked pieces warm in a low oven (90–100°C) if needed while finishing remaining batches.

Final crisp

If the batter seems soft after resting, give cooked pieces 15–30 seconds back in hot oil to re-crisp just before serving. Season lightly with a pinch of flaky sea salt immediately after frying.

Make the alioli while the oil heats or while fish rests. In a small bowl combine 120 g mayonnaise, 80 g chilli jam, 1 grated garlic clove, 1 tbsp fresh lemon juice, 1 tsp caster sugar (only if needed) and 1/2 tsp sea salt. Whisk until smooth and taste; adjust seasoning with more lemon, salt or chilli jam to balance sweetness, heat and acidity. Finish with 1/4 tsp freshly ground black pepper. Chill until ready to serve. If the mixture seems thick, thin with up to 1 tsp water or lemon juice to achieve a creamy dipping consistency.

Arrange the monkfish tempura on a platter or individual plates. Spoon or pipe dollops of chilli jam alioli alongside or in small ramekins for dipping.

Garnish with chopped coriander, thinly sliced spring onions and micro herbs or fennel fronds. Serve with lemon wedges for squeezing over the fish immediately before eating.

Recommend serving immediately so the tempura stays crisp. Leftovers can be gently reheated in a hot oven (200°C) for a few minutes but will lose some crispness.