Japanese-influenced Tempura Fish and Chips

Tempura-battered monkfish chunks with katsu curry sauce, yuzu kosho tartar sauce and crushed wasabi peas served on SuperCrunch Chunky Chips

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)

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