Beer Battered Monkfish & Chips

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Sift 100g plain flour into a large bowl and add 1 tsp baking powder and a big pinch of salt and pepper. Whisk to combine, then whisk in 150ml beer to make a smooth batter. Set aside to rest.

2. Scrub the potatoes and cut them into thick chips. Scatter the chips into a large roasting tin. Drizzle over a little olive oil and add a pinch of salt and pepper. Toss to coat in the oil and seasoning. Slide the chip into the oven and bake for 35-40 mins, turning halfway, till golden and crisp.

3. When the chips have been turned over and have about 15 mins to go, pour 1½ ltr sunflower oil into a large pan and warm to 180°C (or use a deep fat fryer). If the monkfish fillets are thick, slice them in half lengthways to make them 3-4cm in thickness or cut them into bite-sized pieces).

4. When the oil is hot, dip the monkfish fillets in the batter, turning the fish once or twice to evenly coat, then carefully lower the fish into the hot oil. Fry the monkfish pieces for 5-6 mins, till dark golden and crisp.

5. Serve the battered monkfish with a handful of chips on the side, along with wedges of lemon and ketchup or tartare sauce.