Directions

• Remove the thin membrane that covers the monkfish, then rinse the glue and dry it well. Cut the tail along and on both sides of the central spine, remove and discard. Cut monkfish meat diagonally, into 1 inch pieces.​
• ​Heat 4 tablespoons of oil over medium heat. Add as many pieces of fish as possible, and fry them for about 2 minutes. Turn them over and follow them for about 4 more minutes, or until the fish can crumble easily. Drain and reserve.​
• ​Heat 250 ml of oil in the same pan. Add the shallot and sauté it for 3 minutes, or until it is tender. Then add the carrot, fennel, rosemary leaves, garlic and crushed chilli, together with vinegar, and remove everything. Bring to a boil, then reduce the heat to continue simmering for 8 minutes. Stir in the coriander seeds, stir it and let it cook another 2 minutes, or until the carrot is tender.
• Place the monkfish with the mixture, cover it and let it cool between 24 hours and a maximum of 5 days.
• Prepare the dough for the batter before beginning to fry. Sift the flour and salt, and form a hole in the center. Add the egg yolk and 100 ml of the beer. Stir until a thick dough forms. Add as much oil as necessary and the remaining beer to get a thick and uniform dough. Cover and let stand for 30 minutes.
• Remove the monkfish pieces from the marinade sauce and set aside. Heat in a heavy-bottomed casserole enough oil. Meanwhile, beat the egg whites until it is about to snow. Remove the dough and add it to the white. Then mix everything well.
• Sift the remaining 4 tablespoons of flour and salt and pepper. Batter the monkfish pieces in the dough and put them in the pan. Go in batches to prevent the pan from filling up too much. Fry them about 3 – 4 minutes, or until golden brown. Remove them from the pan and drain them well with paper towels. Continue until all the fish is fried
• Then, serve it to the table very hot and accompany it with slices of lemon to squeeze on the fish.