Ingredients
1 monkfish tail fillet, cut into angled slices
1 egg, white only
dash of double cream
1-2 tbsp plain flour, seasoned with salt and pepper
vegetable oil, for frying
5 green spring onions, tops only
2 tbsp soy sauce
2 tbsp lemon juice

Method
1. Preheat your deep-fat fryer to 190C/375 F. If you don't have one, heat at least 5cm/2in of oil in a large wok or saucepan and use cubes of bread to test when the oil is hot enough. CAUTION: Do not leave hot oil unattended and never fill the pan more than one third full of oil.
2. Whisk together the egg white and cream and dip the pieces of fish in this mixture. Then coat the fish in seasoned flour, massaging the flour into the flesh so it is covered with a thick crumbly layer.
3. Deep-fry the fish in the hot oil until crisp and golden and drain on kitchen paper. Deep-fry the spring onion tops until wilted and drain also.
4. Mix together the soy sauce and lemon juice. Serve the tempura piled on a plate, garnish with the onions and drizzle the soy mixture over the top. Eat at once.

NB: If filleting the monkfish tail yourself, cut away the thin membrane covering the outside of the fish. Cut along one side of the central bone to remove the fillet. Repeat on the other side to release the second fillet.