Monkfish & Peas
- 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