This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Monkfish Scamp with Lemon Mayo.
Monkfish Scamp with Lemon Mayo.
Ingredients
- 800 g (4 packets of Cornish Monkfish Tails)
- 100 g plain flour
- 300 g Japanese panko breadcrumbs
- 2 free-range eggs (beaten)
- Vegetable oil, for frying
- Mayo
- 1 Lemon (juiced)
- Salt and black pepper
- Chives (optional)
Instructions
- Sprinkle the flour onto one plate and the breadcrumbs onto another. Beat the egg in a bowl.
- Dredge the monkfish pieces in the flour, then dip them into the beaten egg, then roll them in the breadcrumbs until completely coated.
- Heat about 0.5cm of oil in a heavy-based frying pan over a high heat. When the oil is shimmering, add the monkfish pieces and fry, in batches, for 6-8 minutes, turning regularly, or until crisp and golden-brown on all sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining monkfish pieces.
- Squeeze fresh lemon juice into a ramekin of mayo, season with salt and cracked black pepper and chopped chives
Tried this recipe?Let us know how it was!
Sign Up To Our Emails & Get 10% Off Your First Order