Delectable, crispy fritters of monkfish are served with a vibrant roast chilli and coriander pesto.


  • 200g monkfish

  • 1 red chilli

  • 1 tbsp coriander

  • ¼ lime

  • ½ gem lettuce

  • 60g peas

  • For the batter

  • 200ml iced water (can use sparkling water for a better effect)

  • 100g plain flour

  • 100g corn flour

  • 1 tsp ground chilli powder

  • 1 tsp celery salt

  • 1 tsp coriander seeds


  • 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

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 993kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 54g
  • Carbohydrate 177g
  • Sugar 7g
  • Sodium 158mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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