WHAT TO EAT AT CHRISTMAS

Spice-crusted monkfish

Got family round on Christmas Eve? Fish is the perfect precursor to the big day itself 

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Got family round on Christmas Eve? Fish is the perfect precursor to the big day itself 

Posted

Brought to you in partnership with

  • Serves 6
  • Preparation time 25 minutes
  • Cooking time 20 minutes
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp peppercorns
  • Seeds from 5 cardamom pods
  • 5 cloves
  • 1 tsp ground turmeric
  • 6 x 200g pieces monkfish
  • 1 tbsp vegetable oil
  •  
  • For the herb yoghurt:
  • 300g plain yogurt
  • 25g fresh coriander, finely chopped
  • 20 mint leaves, finely chopped
  • Small bunch of chives, finely chopped
  • Juice of 1 lime
  • Pinch of salt
  • For the fritters:
  • 300g canned sweetcorn, drained 
  • 1 green chilli, deseeded and finely chopped
  • 2 spring onions, finely chopped
  • 85g self-raising flour 
  • Pinch of salt
  • Pinch of sugar
  • 2 eggs
  • 100ml milk
  • 2 tbsp vegetable oil
  •  
  • To serve: 
  • Lime wedges
  • Fresh coriander
  1. In a dry frying pan, toast the whole spices until fragrant, taking care not to burn. Grind in a pestle and mortar or grinder until fine, then add the turmeric. Toss the monkfish in the spice mix and chill. 
  2. To make the herb yogurt, stir the herbs through the yoghurt with the lime juice and a good pinch of salt. Cover and chill. 
  3. For the fritters, mix the sweetcorn, chilli and spring onions in a bowl. In a separate bowl, mix the flour, salt and sugar. In a third bowl, whisk together the eggs and milk, then add to the flour, whisking until all the lumps have gone. Add to the sweetcorn until coated, but not too wet (you may not need all the mixture). Rest for 20 minutes. 
  4. Heat the oil in a heavy frying pan and add spoonfuls of the sweetcorn batter. Fry over a medium-high heat for a couple of minutes on each side until crisp and golden (in batches if necessary), then set aside on kitchen paper and keep warm. 
  5. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. 
  6. Heat a tablespoon of oil in an ovenproof frying pan and fry the monkfish for a couple of minutes on each side, until browned. Transfer to the oven along with the sweetcorn fritters, and roast for 10 to 12 minutes, until firm to the touch. 
  7. Plate the monkfish with the sweetcorn fritters and a dollop of herb yoghurt. Garnish with lime wedges and coriander, and serve. 

Recipe extracted from Do-Ahead Christmas

Recipe extracted from Do-Ahead Christmas

 Do-Ahead Christmas by James Ramsden

Published by Pavilion

£ 4.95

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Tagged in:
Christmas
Christmas Food
Fish
Entertaining

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