Ingredients

• vegetable oil
• for deep fat frying
• 3 large King Edwards
• or similar waxy potatoes
• peeled
• salt
• 2 free-range eggs
• separated
• 150g/5oz plain flour
• salt and freshly ground black pepper
• 250ml/9fl oz British ale
• 400g/14oz monkfish cheeks (or same weight of monkfish fillets)
• 2 large free-range egg yolks
• 1 tsp white wine vinegar
• ½ tsp mustard powder
• 1 tsp salt
• 1 lemon
• juice only
• 275ml/10fl oz rapeseed oil
• 2 tbsp chopped capers
• 4 gherkins
• chopped
• 1 tbsp flatleaf parsley

Directions

• For the fat chips
• heat the oil in a deep-fat fryer to 140C/285F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Slice the potatoes into 1.5cm/½in thick chips.
• Place the chips into the hot oil to cook for 5-6 minutes
• until just tender but not coloured. Remove from the oil with a slotted spoon and set aside.
• Increase the temperature of the oil to 190C/375F.
• Return the chips to the hot oil and cook for 3-4 minutes
• until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Season with salt.
• Keep the oil hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• For the 'scampi'
• place the egg yolks
• flour
• salt and freshly ground black pepper in a bowl and whisk together.
• Add the beer and whisk to a smooth batter.
• Place the egg whites into a separate bowl and whisk until stiff peaks form when the whisk is removed.
• Add half of the egg whites to the batter and mix well
• then carefully fold in the remaining egg whites.
• Dip the monkfish cheeks into the batter to coat thoroughly
• then place into the hot oil in batches and cook for 2-3 minutes
• until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the tartare sauce
• place the egg yolks
• vinegar
• mustard
• salt and lemon juice into a food processor and blend to combine.
• With the food processor still running
• gradually add the rapeseed oil
• until all the oil has been added and the tartare sauce has thickened.
• Spoon the mixture into a bowl
• then add the remaining ingredients and mix well. Season to taste with salt and freshly ground black pepper.
• To serve
• place equal amounts of the fried monkfish and chips onto each plate and serve with a dollop of tartare sauce alongside.