Monkfish fritta with roast chilli and coriander pesto

To make the battered monkfish

1. In a bowl mix together the flour, corn flour, chilli powder, celery salt and the coriander seeds. Slowly pour in the ice cold water, whisking as you do in order to create a thick batter.
2. Cut the monkfish fillet into inch sized pieces and coat in the spiced batter. Fry the monkfish in a pan of hot oil for about 5 minutes.

To make the horta salad

1. Meanwhile cook the peas in a pan of simmering water for 4 minutes.
2. Place the baby gem lettuce leave sin a colander, wash and set aside.
3. When the peas are cooked carefully pour them and boiling water over the lettuce in the colander over a sink and set aside.

To make the roast chilli and coriander pesto

1. Roast the chilli on a hot griddle pan for a few minutes and then remove the skin and seeds.
2. In a pestle and mortar crush the chilli the fresh coriander, soy sauce and lime juice.
3. Serve the battered monkfish with the roast chilli pesto and horta salad