Ingredients
Serves: 4
- 400g cleaned monkfish fillet
- 200g plain flour
- 2 tbsp onion powder
- 2 tbsp ground coriander
- 1 tbsp cracked black pepper
- 4 burger buns
- 4 slices American cheese
For the tartar sauce:
- 3 tbsp capers
- 5 large gherkins, diced
- Handful parsley, chopped
- Handful dill, chopped
- Zest of half a lemon
- 1 tsp tabasco sauce
- 1 heaped tbsp mayonnaise
For the skinny chips:
- 5 nori sheets
- 1 tbsp aromat seasoning
- 1 tbsp onion powder
- 1 tbsp ground coriander
- 200g frozen skinny chips
Method
- Preheat your oven to 200c before starting with your monkfish, cut the tail in half lengthways through the middle before halving it into 4 flat pieces.
- Mix the flour, onion powder, ground coriander, black pepper together and season with salt. Dip the monkfish in this until coated and place on a tray in the fridge. Leave for 30 mins until it forms a pasty glaze on the fish.
- In the meantime, make the tartare sauce. Chop the capers roughly and place in a bowl along with the diced gherkins, parsley and dill. Bind it together with the mayonnaise and season with lemon zest and tabasco. Reserve in the fridge.
- For the chip seasoning, place the nori sheets in a blender with the aromat, onion powder and coriander powder. Season with salt and blitz to a fine powder. Store in a dry place.
- Place the skinny chips on a tray at this point and get them in the oven for 20 mins,
- shaking regularly so they are crispy all over.
- While they cook, place a non-stick pan on the heat and add a good amount of vegetable oil for shallow frying.
- Once the oil is just below smoking hot, remove the monkfish from the fridge and redust in your flour mix before carefully adding to the pan. Cook for 2mins on bothsides until crispy and golden brown, drain on a paper towel. Remove the chips from the oven and dust in the nori seasoning.
- To assemble, toast your burger buns and add a spoonful of tartar sauce to each. Place the fried monkfish on top along with the sliced cheese, and serve with the seasoned chips
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