Monkfish in Meantime London Lager batter

Monkfish in Meantime London Lager batter

Serves 4


Monkfish scampi
230g of flour, plus extra for dusting
15g of yeast
1 tsp of salt
1 tsp of sugar
350ml of Meantime lager
1 monkfish tail

Wild garlic oil
90g of wild garlic
450ml of rapeseed oil

3 egg yolks
1 tsp of English mustard
2 tsp of white wine vinegar

1 handful of watercress
1 handful of rocket


1. To make the wild garlic oil, wash and blanch the wild garlic in heavily salted water for approximately 35 seconds. Strain and plunge into ice-cold water to stop the cooking process and retain colour. Strain again and pat dry

2. Roughly cut the wild garlic and place into a blender with some rapeseed oil. Blend on a low speed - slowly increasing to maximum speed and continuing to blend for 1 minute. The oil should turn a vibrant green colour

3. Pass the oil through a fine strainer and then a coffee filter/muslin cloth. Store in the fridge until needed

4. Now make the mayonnaise. Whisk the egg yolk with the mustard and vinegar. While whisking, slowly and steadily pour in the wild garlic oil. Reserve a small amount of the oil to dress the final dish

5. When the oil has all been added, season to taste with salt and pepper. Store in the fridge until needed

6. For the beer batter, mix together the flour, yeast, salt, sugar and Meantime lager. Once the batter is mixed and smooth, leave it in a warm place for 10 to 15 minutes – this will activate the yeast. Once the time is up, move to a cooler place to rest

7. Cut the monkfish into 2cm pieces. Lightly coat in flour and then dip into the batter to cover the fish. Deep-fry the fish for 2-3 minutes at 190°C until golden brown

8. To serve, place a generous amount of the wild garlic mayonnaise on the bottom of each bowl. Top with the crispy monkfish, rocket, and watercress. Finally, drizzle with the remaining wild garlic oil and serve

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