Monkfish in batter, a soft fish, with few thorns and easy to cook. An ideal fish for children, due to its mild flavor. If we prepare it in batter it is crunchy and very good.
The monkfish has a strong, consistent and firm meat. A white fish, with little fat and very good protein.
To make it easier to eat, it is best that the fishmonger remove the bones and thus we have medallions without bones. Apart from the batter, it can be seasoned to give it more flavor, it goes very well with spices or just with garlic and parsley.
Battered monkfish
Author Montse
Recipe type: Fishes
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 monkfish tail
- Flour (XNUMXg)
- 1-2 eggs
- Buy
- Sal Island
Preparation
- To prepare the battered monkfish, first we will have the fish clean of bones and without skin, we will ask the fishmonger to remove the thick bone from the center and cut the monkfish into medallions or into small pieces if you like them better.
- We dry the monkfish well with kitchen paper, we salt it.
- In a plate we will put the flour.
- In another plate, beat the egg.
- Heat a deep frying pan with plenty of olive oil over high heat. When it is hot, lower it to medium heat so that the oil does not burn.
- First we pass the fish through the flour, shake the piece of fish well so that it releases the excess flour.
- Then we pass it through the egg, we will add the pieces of monkfish to the pan, let them cook for about 3 minutes on each side depending on how the piece of monkfish is, when it is golden we remove it from the pan. So until you have all the pieces.
- We will put the pieces of fish on a plate that we will have with kitchen paper to absorb the excess oil.
- We pass to a source and serve.