Light, crispy fish with Japanese-style batter and spicy citrus tartar sauce.
This fuses Japanese tempura with British fish. Monkfish is called 'poor man's lobster' for its texture.
Yuzu kosho is Japanese citrus-chili paste. Shiso adds herbal brightness.
Ingredients
Scale
Measurement units
- 1 ½ lb Monkfish tail, cut into portions
- 1 cup Rice flour
- ¼ cup Cornstarch
- ½ tsp Baking powder
- 1 cup Ice cold Japanese beer
- ½ cup Japanese mayonnaise
- 1 tsp Yuzu kosho
- 2 tbsp Pickled ginger, minced
- 8 Shiso leaves
- ½ cup Daikon, grated
- 4 cup Vegetable oil
- 1 tsp Salt
- 4 Lemon wedges
Ingredients
Scale
Measurement units
- 1 ½ lb Monkfish tail, cut into portions
- 1 cup Rice flour
- ¼ cup Cornstarch
- ½ tsp Baking powder
- 1 cup Ice cold Japanese beer
- ½ cup Japanese mayonnaise
- 1 tsp Yuzu kosho
- 2 tbsp Pickled ginger, minced
- 8 Shiso leaves
- ½ cup Daikon, grated
- 4 cup Vegetable oil
- 1 tsp Salt
- 4 Lemon wedges
Instructions
Make the yuzu tartar and prep
Mix mayonnaise, yuzu kosho, and pickled ginger for tartar. Refrigerate. Squeeze excess water from grated daikon. Pat monkfish dry and season with 0.5 teaspoon salt.
Ingredients
- mayonnaise (½ cup)
- yuzu kosho (1 tsp)
- pickled ginger (2 tbsp)
- daikon (½ cup)
- monkfish (1 ½ lb)
- salt (½ tsp)
Make the batter and fry
Heat oil to 375F. Whisk rice flour, cornstarch, baking powder, and remaining salt. Add ice cold beer and whisk briefly. Batter should be very thin. Dip monkfish in batter. Fry 4 to 5 minutes until light golden and cooked through. Drain on wire rack.
Equipment
- deep fryer
- thermometer
Ingredients
- vegetable oil (4 cup)
- rice flour (1 cup)
- cornstarch (¼ cup)
- baking powder (½ tsp)
- salt (½ tsp)
- Japanese beer (1 cup)
Arrange on shiso
Place shiso leaves on plates. Arrange fried monkfish over shiso. Mound daikon beside. Serve with yuzu tartar and lemon wedges.
Ingredients
- shiso leaves (8 leaves)
- lemon wedges (4 wedges)
Before you cook
Cook notes
- • This fuses Japanese tempura with British fish.
- • Monkfish is called 'poor man's lobster' for its texture.
- • Yuzu kosho is Japanese citrus-chili paste.
- • Shiso adds herbal brightness.
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