Crumbed Monkfish

Take three shallow plates, and sprinkle the flour on one, the breadcrumbs on another, and the beaten egg on a third. Dredge the fish pieces in the flour, then dip in the egg, and coat with the panko breadcrumbs.
Heat about 0.5cm veg oil in a heavy bottomed pan. When shimmering, fry the monkfish scampi in batches for 6-8 minutes, or until golden and crisp. Remove from the oil and drain on kitchen paper, then serve with salads and tartare sauce, or your favourite dips, mushy peas, and a wedge of lemon.

20 mins

6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box