Monk scampi

Name: Monk scampi
Cook time: 20
Yield: 2
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

2 people

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:

Toss your monk medallions into seasoned flour and until they are lightly coated. Then dip into beaten egg and finally coat in breadcrumbs.
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.
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.