Crumbed Monkfish
- 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