Ingredients 

150g Monkfish fillet

150g SuperCrunch Chunky 18mm Chips

Tempura batter

100g plain flour (plus a little more for dusting)

Pinch of salt

100ml Carbonated water (chilled)

Katsu Curry Sauce

1 Carrot

1 Onion

2 tsp Curry powder

2 Cloves garlic 

1 tbsp Flour 

500ml Vegetable stock

1 tbsp Rapeseed oil

Yuzu Tartar Sauce

15g Mayonnaise

1/2 tsp Yuzu kosho

1/2 tsp Capers 

1/2 tsp Gherkins 

1/2 tsp Dill 

1/2 tsp Parsley

To serve

Lemon wedges

Handful dill

10g Wasabi peas (crushed)

Method

• Mix together batter ingredients
• Chop the monkfish into to generous chunks then season with salt and dust in flour
• For tartar sauce finely chop ingredients and then mix together
• For Katsu sauce finely chop onion and carrot then fry in oil until softened
• Chop garlic and add to pan then fry for a further minute
• Add flour and cook for 1-2 minutes before adding vegetable stock slowly mixing to combine
• Blend contents of pan with a stick blender for a smooth sauce
• Cook Aviko Supercrunch Chips as per packet instruction
• Dip fish chunks in batter then deep fry in batches until golden and cooked through (around 5-10 minutes)
• To serve layer chips with katsu sauce and fish pieces then top with crushed wasabi peas, tartar sauce and dill