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Tempura Monkfish with Wasabi Mayonnaise

This canapé is really easy to make and sure to be enjoyed by everyone at your Christmas party!


Makes 16-20

Prep time 15 minutes

Cook time 10 minutes


Ingredients:

200g monkfish, skinned and cut into bitesize chunks

Sunflower for deep frying


Batter:

100g gluten free plain flour 75g cornflour ½ tsp fine salt 150ml chilled fizzy water 1 egg yolks


Mayonnaise:

1 Egg yolks

20g Wasabi paste

1 tbsp Rice vinegar

100ml Sunflower oil

20ml sesame oil


Method:

  1. To make the mayonnaise, add the egg yolk, wasabi and vinegar to a bowl and blend with a handheld electric whisk for a couple of minutes.

  2. With the whisk running, very slowly add both the oils until it becomes thick and creamy.

  3. Preheat the sunflower oil in a deep fat fryer or deep pan, it should be at least 2 inches deep and be able to crisp a small piece of bread in around 30 seconds.

  4. Combine the salt and flours in a medium bowl and add the fizzy water, whisking to combine, before adding the egg yolk and whisking again.

  5. Dip around the pieces of fish into the batter and carefully lower into the oil, you may want to work in batches. Fry for around 3 minutes until crisp and golden. Remove from the oil and drain on kitchen towel.

  6. Arrange the morsels of fish on a serving platter and either serve them alongside a dipping bowl of the mayonnaise or dollop a little on top of each. Add some lemon wedges and small skewers to the platter.

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