To make your dipping sauce, add a drizzle of oil to a medium sized saucepan over a medium-high heat.
Ensuring the seeds are removed from the scotch bonnet chilli, slice into small pieces. Add the onion to the pan and sauté for about 1-2 minutes.
Add the blackberries and honey, and simmer until the blackberries have softened.
Add the cumin, vinegar and water, and simmer for 10-20 minutes until the mixture is thick and jammy.
Pour the mixture into a food processor or blender and blend until smooth. Drain the sauce through a sieve to remove the blackberry seeds. Adjust the seasoning, then place in the fridge until you're ready to serve with the fritters.
To make the fritter batter, shred or chop the fish into small pieces using a knife or food processor. Finely chop the scotch bonnet pepper, garlic and coriander leaves. Dice the pepper, tomato and onion into small cubes.
Add the ingredients to a bowl with the monkfish, along with the flour, baking powder, thyme leaves, paprika, salt and pepper.
Pour in the sparkling water and drizzle in the honey, then mix well to combine all the ingredients.
In a large pan heat the vegetable oil to 180C. Carefully lower spoonfuls of the fish batter into the hot oil and fry for 3-4 minutes on each side, or until the fritters are crisp and golden brown. You may need to do this in batches.
Remove the cooked fritters from the pan with a slotted spoon and set aside on a paper towel-lined plate to remove the excess oil. Serve the fritters immediately alongside the dipping sauce.
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