Monkfish & Peas
Monkfish & Peas

Ingredients

Method

  • 100g plain flour
  • 250g panko breadcrumbs
  • 1 egg, beaten
  • 800g fresh monkfish tail, cut into bite size chunks
  • Veg oil for frying
  • A splash of water
  • 200g can of peas, blitzed (or a tin of mushy peas)
  • 1 tbsp ready-made mint sauce
  • 1 lime, juice only
  • 1 tbsp soured cream
  • A splash of water
  • Set out three shallow bowls, and place the flour in one, the breadcrumbs in another, and the egg in the third. Meanwhile, set the oil to fry in a large pan, and get it up to sizzling temperature.
  • Dredge the fish chunks in the flour, dip them in the egg, and roll them in the panko breadcrumbs to completely cover, then fry in batches for 6 mins or until crisp and golden. Set aside on kitchen paper to drain.
  • Make the dipping sauce by combining all the ingredients in a bowl, seasoning well, and mixing until smooth and creamy. Serve the fish with a pinch of salt in a bowl along with the dip, and get stuck in!
30 mins
4-6 serving
This recipe pairs perfectly with the Karatta Field Blend White Sauvignon Blanc Blend 2019 from Robe, Australia.

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