Ingredients
For the chips
1 litre/1¾ pint vegetable oil for deep-frying
4 potatoes
sea salt
For the fish
125g/4oz plain flour
125g/4oz corn flour
salt
enough cold water to form a batter
4 monkfish fillets (about 175g to 200g/6oz to 7oz each)
To serve
1 lemon, wedged
sprig of parsley, to garnish
sea salt
paprika, to garnish

Method
1. Preheat the vegetable oil in a deep pan to 180C/350F, or until a cube of bread browns in 15 seconds when added to the oil.
2. Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.
3. Drain on kitchen paper. Sprinkle with sea salt and keep warm.
4. In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
5. Cut the monkfish into thick slices, then coat in the batter.
6. Cook the fish in batches, in the hot oil for 5-6 minutes, depending on the size of the fish.
7. Remove and drain on kitchen paper.
8. Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley.
9. Sprinkle with sea salt and paprika.