Monkfish 'Scampi'

Crispy breaded monkfish pieces fried until golden and served with a zesty minty mushy pea dipping sauce.

Seafood Appetiser Monkfish Fried Panko

Estimated Nutrition

Calories

473.4

kcal / serving

2840.4 kcal total

Carbs

56.4g

per serving

338.4 g total

Fat

18.8g

per serving

112.5 g total

Protein

19.7g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mint Sauce

ready-made

Dairy

piece

Egg

free-range, beaten

tbsp

Soured Cream

Fruits

piece

Lime

juice only

GrainsCereals

100

Plain Flour

for dredging

250

Panko Breadcrumbs

Japanese style

Liquids

Water

OilsFats

100

Vegetable Oil

for frying

Seafood

800

Monkfish Tail

trimmed, cut into 7.5cm x 2.5cm pieces

Vegetables

200

Mushy Peas

canned

Method

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.