Summer 2024Tandoori monkfish fillets with raita and rocket salad

Chef David Hayden and wife Rachael run The Gallows in Milnrow. They were winners of Come Dine with Me: The Professionals in 2022.

David, who has catered for premiership footballers, TV stars and other celebs, shares his recipe for tandoori monkfish fillets to serve two people.

Ingredients

For the monkfish

• 500g boned monkfish fillet
• Tandoori marinade, as below
• 200g plain flour
• 1 tsp salt
• A pinch of cracked black pepper
• 2 eggs
• 2 pints of vegetable oil

For the tandoori marinade

• 400ml natural yoghurt
• 1tsp tandoori paste

For the raita

• 1 medium carrot, grated
• Half a cucumber, grated
• Half an onion, sliced
• 1 garlic clove, crushed
• 2 tsp natural yoghurt
• Salt and pepper, to taste
• Fresh lemon juice, to taste

To serve

• 100g rocket, washed and drained
• Squeeze of fresh lime juice

Method

• Mix the tandoori paste into the natural yoghurt until well-combined. Cut the monkfish into slices and pour over the marinade. Ensure the fish is well-coated and leave for one hour in the fridge.
• Make the raita by mixing the grated ingredients with the onion and garlic. Add the yoghurt, a dash of lemon juice and salt and pepper. Stir until thoroughly mixed and set in the fridge until serving.
• Mix together the 200g plain flour, salt and black pepper to create your seasoned flour.
• Whisk the eggs together.
• Bring the vegetable oil up to temperature (180°C) in a good saucepan. This should take about 5-10 minutes on a medium heat but you can test this by dropping a cube of bread into the oil. It should brown in about 15 seconds at 180°C.
• Remove the fish from the yoghurt and coat with the seasoned flour. Dip into the whisked egg and repeat twice.
• Carefully submerge your seasoned fish into the hot oil and cook for around 6-8 minutes until golden brown and remove with a slotted spoon.
• Split the fillets between two plates and serve with the raita and rocket. Squeeze over juice from a fresh lime and enjoy!