Beer-Battered Monkfish Recipe - Great British Chefs
Pete Biggs uses bubbly lager in the batter for his monkfish scampi to create an extra light and crispy finish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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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