Beer-battered monkfish, cajun crisps, lemon preserve butter and dill sour cream – Food & Home Magazi

Name: Beer-battered monkfish, cajun crisps, lemon preserve butter and dill sour cream – Food & Home Magazi
Ingredients: Lemon-preserve butter; 5 lemons, washed; 4 curry leaves; 4 whole cloves; 125g kosher salt; juice of 2 lemons; 50g butter; 5ml (1 tsp) honey; Beer-battered monkfish; 2 whole monkfish tails, skinned; 5ml (1 tsp) fresh flat-leaf parsley, chopped; 10ml (2 tsp) Maldon sea salt; 120g tempura flour to dust; 330ml beer; 200g tempura flour; pinch cayenne pepper; 5ml (1 tsp) black pepper, crushed; oil, to deep-fry; Cajun crisps; 2 medium-sized Russet potatoes, peeled; 10ml (2 tsp) cajun spice; 5ml (1 tsp) smoked; Maldon sea salt, to taste; Dill sour cream; 50ml buttermilk; 100ml fresh cream, whipped to stiff peaks; juice of ½ lemon; 5ml (1 tsp) sugar; 5ml (1 tsp) fresh dill, chopped + extra, to garnish; 2,5ml (½ tsp) salt

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Beer-battered monkfish with Cajun crisps, lemon preserve butter, and dill sour cream – perfect comfort food for seafood lovers.

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