For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours.

Cut the monkfish into fingers, no larger than 1cm wide and 7½ cm long. Heat the oil in a deep fry to 180°C. Dip the Goujons one at a time into the batter, shake off excess batter, and cook just ...

When a little batter fizzles, the oil is ready or use a probe until it reaches 170°c. Mix the flour and salt together and dip the monkfish into the seasoned flour, shake off the excess and dip ...