Fritto Misto of Monkfish with Mango Salsa by Ian Orr
2 pieces of monkfish sliced
1tsp curry powder
1 mango chopped
½ red onion diced
zest of 1 lemon and juice
Small bunch of coriander
1 tablespoon of sriracha sauce
Pre heat the fryer to 180oc
Cover the fish with milk, mix the spices with corn flour and add a little salt.
Remove the fish from the milk and place into the flour mixture, when fully coated place it into the fryer for about 2 minutes until the fish is crispy, take out of fryer and drain on kitchen paper and season with salt.
For the salsa, combine the mango, red onion lemon zest & juice, mix everything together and add the chopped coriander. In a separate dish mix the mayonnaise with the sriracha sauce and serve.
Tip: Substitute the Monkfish with any fish you like or try a combination with Squid and prawn. You can add more chilli powder to the batter to make it spicier. Additional sriracha could also be added to make the mayonnaise spicier.