Crumbed Monkfish
Crumbed Monkfish

Ingredients

Method

  • 100g plain flour
  • 250g panko breadcrumbs
  • 1 egg, beaten
  • 800g monkfish tail (or similar), cut into 7 x 2cm pieces
  • Veg oil for frying
  • Salads and tartare sauce etc to serve
  • 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
This recipe pairs perfectly with the Fetherston 'Magnolia' Garganega Blend 2018 from Yarra Valley, Australia.

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