Ingredients

Steps

• Place the flour and breadcrumbs onto separate plates and beat the egg in a bowl.
• Dredge monkfish in flour, dip in egg, and coat thoroughly with breadcrumbs.
• Heat 0.5cm of oil in a frying pan over high heat until shimmering.
• Fry fish in batches for 6 to 8 minutes until golden and crisp.
• Drain the fried fish on kitchen paper.
• Combine mushy peas, mint sauce, lime juice, soured cream, and water until smooth.
• Serve fish in baskets with the dipping sauce on the side.