Monk scampi

plate 2 people
clock 20

Ingredients:

  • 400g Monkfish medallions
  • 2 eggs, beaten
  • 2 tbsp flour
  • Pinch of salt and cracked black pepper
  • 100g panko breadcrumbs
  • Vegetable oil for frying
  • Pinch of sea salt
  • For the tartare sauce:
  • 2 tbsp mayo
  • 1 tsp capers
  • 2-4 cornichons, finely diced
  • 1 tbsp chopped dill
  • 1 preserved lemon, finely diced

Method:

  1. Toss your monk medallions into seasoned flour and until they are lightly coated. Then dip into beaten egg and finally coat in breadcrumbs. 
  2. Preheat your oil in a shallow frying pan until it reaches 180˚C and fry the breaded scampi in batches so that the temperature of your oil doesn’t reduce too much. Fry for 5-6 mins until the breadcrumbs are golden brown and the fish is cooked. Remove from the oil onto a sheet of kitchen paper to soak up excess oil. 
  3. Garnish with salad leaves and a simple homemade tartare sauce made by combining mayo, capers, gherkin, herbs and lemon. Sprinkle the hot monk scampi with a pinch of sea salt before serving.