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Serves
US | Metric
Ingredients
scampi
  • 1 monkfish tail
  • 230 g plain flour
  • ½ tsp dried active yeast
  • ½ tsp sugar
  • 1 tsp salt
  • 350 ml lager
  • flour for dusting
  • oil for deep frying
spicy tartare
  • 6 tbsps mayonnaise
  • 1 tsp capers
  • 1 tbsp pickled Jalapenos
  • 1 tbsp flat parsley
  • 1 tbsp dill
  • salt
  • pepper
Gherkin Ketchup
  • 150 g gherkins or cornichons
  • 50 ml pickle juice from the jar
  • 1 tbsp dill
  • 15 g caster sugar
Beer Battered Monkfish Scampi Beer Battered Monkfish Scampi
Beer Battered Monkfish Scampi
With Spicy Tartare Sauce & Gherkin Ketchup

Great dish that can be enjoyed just as easily as dinner party starter or snacks with a couple of drinks

Prep 40 minutes
Total 1 hour
  • Start by making the batter mix in the ingredients and leave aside at room temp for 20 mins before putting the fridge until ready to use
  • Cut the monkfish tail into big chunks removing the bone
  • dust in flour and set aside
  • For the tartare blitz the capers, jalapenos, dill and parlsey in a blender before mixing in to the mayo
  • For the gherkin ketchup blitz the ingredients in a blender
  • To fry the scampi heat the oil in a deep pan to 180c
  • shake off any excess flour and dredge through the batter before lowering into the oil
  • fry for 3 mins until golden and crispy
  • serve with dips and a seasoning of sea salt

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Beer Battered Monkfish Scampi
With Spicy Tartare Sauce & Gherkin Ketchup

Great dish that can be enjoyed just as easily as dinner party starter or snacks with a couple of drinks

favorite
print
rate
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
scampi
  • 1 monkfish tail
  • 230 g plain flour
  • ½ tsp dried active yeast
  • ½ tsp sugar
  • 1 tsp salt
  • 350 ml lager
  • flour for dusting
  • oil for deep frying
spicy tartare
  • 6 tbsps mayonnaise
  • 1 tsp capers
  • 1 tbsp pickled Jalapenos
  • 1 tbsp flat parsley
  • 1 tbsp dill
  • salt
  • pepper
Gherkin Ketchup
  • 150 g gherkins or cornichons
  • 50 ml pickle juice from the jar
  • 1 tbsp dill
  • 15 g caster sugar

  • Start by making the batter mix in the ingredients and leave aside at room temp for 20 mins before putting the fridge until ready to use
  • Cut the monkfish tail into big chunks removing the bone
  • dust in flour and set aside
  • For the tartare blitz the capers, jalapenos, dill and parlsey in a blender before mixing in to the mayo
  • For the gherkin ketchup blitz the ingredients in a blender
  • To fry the scampi heat the oil in a deep pan to 180c
  • shake off any excess flour and dredge through the batter before lowering into the oil
  • fry for 3 mins until golden and crispy
  • serve with dips and a seasoning of sea salt

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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