Monk scampi

plate 2 people
clock 20


  • 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


  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.