Ingredients

• 300ml/½ pint hot vegetable oil
• for deep frying
• 150g/5½oz monkfish tail
• membrane removed
• cut into strips
• 100g/3½oz self-raising flour
• plus extra for dusting
• pinch sea salt
• 200ml/7fl oz chilled sparkling water
• 2 tbsp sesame seeds
• 100g/3½oz fresh baby plum tomatoes
• chopped
• ¼ onion
• finely chopped
• 1 lime
• juice only
• ½ fresh red chilli
• chopped
• 2 tbsp chopped fresh coriander
• 2 tbsp olive oil
• 1 tbsp vegetable oil
• 55g/2oz okra
• sliced
• 2 tsp sesame oil
• salt and freshly ground black pepper
• handful fresh chives
• chopped
• to garnish

Directions

• For the crisp fried monkfish
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• In a bowl
• whisk together the self-raising flour and salt with enough chilled water to make a thick batter. Stir in the sesame seeds.
• Dust the monkfish strips with a little flour and shake off the excess
• then dip into the batter. Carefully place the monkfish into the hot oil and deep fry for 3-4 minutes
• or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
• For the salsa
• mix together all the salsa ingredients in a small bowl.
• For the okra
• heat the vegetable oil in a frying pan
• add the okra and fry for 1-2 minutes. Add the sesame oil and salt and freshly ground black pepper
• to taste
• and fry for one minute.
• To serve
• pile the tomato salsa onto a serving plate. Top with the crisp fried monkfish and place the okra on the side. Garnish with chives and serve.