Monkfish scampi Recipe
- 100g/3½oz plain flour
- 250g/9oz Japanese panko breadcrumbs
- 1 free-range egg, beaten
- 800g/2lb monkfish tail, trimmed, cut into 7.5cm x 2.5cm/3in x 1in pieces
- vegetable oil, for frying
- 200g/7oz canned mushy peas
- 1 tbsp ready-made mint sauce
- 1 lime, juice only
- 1 tbsp soured cream
- 50ml/2fl oz water
- 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/Âźin 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.
- Meanwhile, for the dipping sauce, in a bowl, mix together all of the dipping sauce ingredients in a bowl until smooth and well combined.
- To serve, divide the scampi equally among six small baskets or serving bowls. Spoon the dipping sauce into dipping bowls alongside.
