Monkfish Fish and Chips

Fish and chips is a traditional British dish usually made with cod or haddock, but using monkfish can be an excellent choice for its firm and tasty flesh. Here is an Italian twist on this classic dish.

Ingredients

• 4 slices of monkfish (about 200 g each)
• 200 g of flour
• 300 ml of cold light beer
• 1 teaspoon of baking powder
• Salt and pepper to taste
• Oil for frying
• Potatoes enough for 4 people
• Lemon wedges for serving

Preparation

1. Cut the potatoes into sticks and soak them in water for about 30 minutes, this will help to remove the starch and make them crunchier once fried.
2. In a large bowl, mix the flour with the baking powder, salt, and pepper. Slowly add the cold beer, stirring continuously until you get a smooth and homogeneous batter.
3. Heat the oil in a deep fryer or a large deep pan to 180 °C.
4. Dry the monkfish slices with paper towels, salt them lightly and dip them one at a time into the batter, making sure they are completely covered.
5. Fry the fish in the batter for 5-7 minutes or until it is golden and crispy, then drain on paper towels.
6. Meanwhile, drain the potatoes and dry them thoroughly. Fry the potatoes in the hot oil until they are golden and crispy. Drain them and salt them while they are still hot.
7. Serve the monkfish fish and chips with lemon wedges and, if you like, an Italian touch could be to add a splash of aged balsamic vinegar over the potatoes.

Curiosity

This variation of fish and chips is a perfect example of how high-quality ingredients, such as monkfish, can be used to reinterpret a traditional foreign dish with a gourmet result.

If you want, I can also suggest pairing with an Italian wine that could enhance the flavors of this dish.