Beer-Battered Monkfish Recipe
Pete Biggs uses bubbly lager in the batter for his monkfish scampi to create an extra light and crispy finish
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Cooking tools:
- Blender
- Deep fryer
- Deep-fry thermometer
- Fine-mesh sieve
- Cheesecloth
- Coffee filter
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Kitchen towel
- Serving bowl
- Stove
- Refrigerator
- Airtight container
Ingredients
- 1 monkfish tail
- 230g of flour, plus extra for dusting
- 15g of yeast
- 1 tsp salt
- 1 tsp sugar
- 350ml of lager beer
- 90g of wild garlic
- 450ml of rapeseed oil
- salt
- 3 egg yolks
- 1 tsp English mustard
- 2 tsp white wine vinegar
- pepper
- 2 handfuls of watercress
- 2 handfuls of rocket
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