Crisp fried monkfish with chilli tomato salsa and okra



For the crisp fried monkfish

For the chilli tomato salsa

For the okra


  1. For the crisp fried monkfish, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. In a bowl, whisk together the self-raising flour and salt with enough chilled water to make a thick batter. Stir in the sesame seeds.

  3. Dust the monkfish strips with a little flour and shake off the excess, then dip into the batter. Carefully place the monkfish into the hot oil and deep fry for 3-4 minutes, or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

  4. For the salsa, mix together all the salsa ingredients in a small bowl.

  5. For the okra, heat the vegetable oil in a frying pan, add the okra and fry for 1-2 minutes. Add the sesame oil and salt and freshly ground black pepper, to taste, and fry for one minute.

  6. To serve, pile the tomato salsa onto a serving plate. Top with the crisp fried monkfish and place the okra on the side. Garnish with chives and serve.