Monkfish Scampi Lime Tartare Recipes

SCAMPI WITH TARTARE SAUCE

Scampi with tartare sauce image

Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs

Provided by Good Food team

Time 50m

Number Of Ingredients 13

Ingredients

15-20 langoustine or Dublin Bay prawn tails
vegetable or sunflower oil , for frying
140g plain flour
85g cornflour
150ml beer
100ml sparkling water
lemon wedges and chips , to serve
6 tbsp mayonnaise
1 gherkin or 6 cornichons, finely chopped
1 tbsp caper , rinsed and chopped
1 tsp lemon juice
1 tbsp chopped parsley
2 tsp chopped tarragon

Steps:

To prepare the langoustines, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the langoustine, score down the back, then remove the grit sac.
Get the oil heating in a large saucepan or wok - you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
To test if the oil is hot enough, put a drop of batter into the pan - it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking - this will give you a really crispy coating. Cook them in batches, making sure you don't overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.

Nutrition Facts : Calories 991 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 116 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.5 milligram of sodium

MONKFISH SCAMPI & LIME TARTARE

Monkfish scampi & lime tartare image

Use nuggets of meaty monkfish - or monkfish or cod cheeks - to make this scampi. Serve with chips, or as it is for a sharing starter or a canapé

Provided by Tom Kerridge

Categories Dinner, Starter

Time 50m

Number Of Ingredients 12

Ingredients

sunflower oil, for frying
plain flour, for dusting
500g cleaned monkfish fillet, diced into 4cm cubes
100g semolina flour
50g cornflour
large pinch of cayenne pepper
1⁄2 tsp bicarbonate of soda
200ml cold fizzy water or lager
1⁄2 red onion, finely chopped
1⁄2 lime, juiced and zested
6 tbsp mayonnaise
small handful of coriander, finely chopped

Steps:

For the tartare sauce, mix the red onion with the lime juice and zest and a small pinch of salt, leave for 5 mins to soften a little, then mix in the mayonnaise and coriander. Cover and chill until needed. Can be made a day ahead.
For the batter, add the flours, cayenne and bicarb to a bowl, then whisk in the water or lager and set side. Pour the oil into a deep, wide pan ensuring it is no more than two-thirds full, or heat a deep-fat fryer to 180C if you have a thermometer. If you don't, drizzle a little batter into the oil - it's ready when the batter sizzles and turns crisp in less than a minute.
Put a little plain flour in a shallow dish then, working quickly, dust the fish in the flour, then dredge through the batter. Hold a nugget of fillet above the batter to let the excess drip back into the bowl, then very carefully lower into the oil. Fry as many nuggets as you can without the pan being overcrowded - you may need to do it in batches. Fry the fish for about 4-5 mins, turning once, until deep golden and crisp. Lift onto a plate lined with kitchen paper to drain for a minute, then serve in a basket with the tartare sauce for dipping.

Nutrition Facts : Calories 534 calories, Fat 33 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

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