Beer battered monkfish with tomato, anchovy and olive vinaigrette

Golden, crispy beer battered monkfish offers tender, succulent bites with a lively crunch, beautifully lifted by a tangy tomato, anchovy, and olive vinaigrette, and the freshness of heritage tomatoes and herbs. Perfect for your next special meal.

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Dairy-free, Egg-free, Nut-free

By Matt Tebbutt
From Saturday Kitchen

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Beer battered monkfish gets a Nutri-Score B thanks to lean monkfish, plenty of tomatoes and olives, and fresh herbs. Only the frying increases calories; overall, a balanced option for the occasional treat.

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Equipment

• mixing bowl 🛒 Check out Amazon’s Choice
• frying pan
• deep fat fryer
• wide flat bowl 🛒 Check out Amazon’s Choice
• kitchen towel
• spoon
• knife 🛒 Check out Amazon’s Choice

Russell Hobbs Electric Deep Fat Fryer, 2.5L capacity/can cook 1kg food, Carbon odour filter, Large observation window, Non-stick coated pan, Adjustable thermostat, Handle lift system, 1800W, 24570

£35.00 (available from £33.24)

View on Amazon

Ingredients

Beer battered monkfish

• 150g plain flour plain flour
• 10g dried yeast yeast
• 330ml bottle lager lager
• 150ml sparkling water sparkling water
• 2 monkfish fillets, cut into 3cm pieces monkfish fillets
• 1 tbsp chopped thyme thyme
• pinch chilli flakes chilli flakes
• zest of 1 lemon lemon zest
• 2 tbsp olive oil olive oil
• salt and freshly ground black pepper salt, black pepper

Tomato, anchovy and olive vinaigrette

• 3 tbsp olive oil olive oil
• 3 anchovy fillets anchovy fillets
• 1 garlic clove, finely chopped garlic
• 2 roasted peppers from a jar, chopped roasted peppers
• 2 ripe beef tomatoes, chopped beef tomatoes
• 1 tsp dried herbs de Provence herbs de Provence
• 2 tbsp baby capers capers
• 50g green olives, chopped green olives
• 1 tbsp red wine vinegar red wine vinegar
• salt and freshly ground black pepper salt, black pepper
• 250g heritage tomatoes, roughly chopped, to serve heritage tomatoes
• 1 tbsp fresh tarragon sprigs, to serve tarragon

Method

1. Make the batter
   • Combine flour, yeast, lager, and sparkling water in a medium bowl. Cover, and allow the mixture to rise somewhere warm for about 30 minutes.
2. Marinate the monkfish
   • Mix monkfish pieces with thyme, chilli flakes, lemon zest and olive oil. Set aside to marinate while the batter rises.
3. Prepare the vinaigrette
   • In a frying pan, heat olive oil. Melt anchovies and garlic gently for 2–3 minutes.
   • Add roasted peppers and beef tomatoes. Cook another 3–4 minutes until softened, then stir in herbs de Provence, capers and green olives.
   • Stir in red wine vinegar to taste and keep warm.
4. Batter and fry the fish
   • Heat deep fat fryer to 180C. Place extra flour in a wide bowl and season well.
   • Dip monkfish pieces into seasoned flour, then gently into only the foam at the top of the batter.
   • Fry for 2–3 minutes until golden and cooked. Lift onto kitchen towel to drain off excess oil.
5. Finish and serve
   • Season heritage tomatoes with salt and black pepper. Spoon on the olive, anchovy and tomato vinaigrette.
   • Arrange the crispy beer battered monkfish on top and garnish with tarragon sprigs. Serve immediately.

Suggested Wine Pairing

• Majestic: The Society’s Picpoul de Pinet – Crisp green apple and sea spray notes elevate the beer battered monkfish and brighten the tangy vinaigrette.
• Tesco: Tesco Finest Gavi – Textured, citrus-packed with almond edge, harmonises with fried monkfish and savoury tomato, olive and anchovy notes.
• Sainsbury’s: Taste the Difference French Grenache Blanc – Plump pear, citrus and a hint of herbs marry beautifully with the crisp batter and zesty vinaigrette.

What can you serve with this

1. New potatoes – Lightly steamed new potatoes absorb vinaigrette and keep things fresh.
2. Rocket salad – Peppery rocket provides punch and green freshness alongside the crispy monkfish.
3. Lemon wedges – Brings extra zing and balances rich flavours.
4. Grilled asparagus – Subtle earthiness works well with both vinaigrette and fish.
5. Rustic bread – Mop up the olive-rich vinaigrette and juicy tomatoes.

FAQs for Beer battered monkfish with tomato, anchovy and olive vinaigrette

• Why use lager and sparkling water in beer batter?
  Lager and sparkling water create extra bubbles for a light, crisp crust on monkfish.
• Can I substitute monkfish for another fish?
  Crispy beer batter works with cod, haddock or pollock instead of monkfish fillets.
• Can this recipe be made without a deep fat fryer?
  A wide, deep pan with oil heated to 180C works—use a thermometer for safety.
• Is this dish suitable for children?
  Beer battered monkfish is suitable once cooked; alcohol content evaporates during frying.
• What wine best pairs with beer battered monkfish?
  Dry whites like Picpoul, Gavi or Grenache Blanc highlight the fish and vinaigrette.
• Can I make the vinaigrette in advance?
  The tomato, anchovy and olive vinaigrette keeps well chilled and reheated gently.
• What other vegetables can I use with this dish?
  Try heirloom tomatoes, grilled courgette or roasted bell peppers to add colour.
• Is monkfish sustainable?
  Monkfish is sustainable in some UK fisheries—check labels before buying.

Nutri-score Health Check

Nutri-Score: B
Beer battered monkfish rates Nutri-Score B. The dish features lean monkfish and plenty of tomatoes, olives, capers, and fresh herbs. Frying is the only step that raises calories, so enjoy in moderation.

Positive Factors

• Low-fat monkfish
• Plenty of tomatoes and herbs
• Good fats from olives and olive oil

Negative Factors

• Some salt and higher fat content due to frying
• White flour in the batter adds extra carbs

The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.