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Monkfish Scampi with Salsa Verde

Posted on 2nd May 2019

Home > MasterClass Recipes & Gift Guides > Monkfish Scampi with Salsa Verde

With its meaty texture, monkfish is great for bite sized scampi.

Serves 4

Products used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Edgekeeper Self-Sharpening 12cm (5") Santoku Knife
MasterClass Stainless Steel 20.5cm Fine Mesh Sieve
MasterClass Salt or Pepper Mill (17cm) - Black

Ingredients:

Handful of flat leaf parsley

Handful of fresh mint

1 tsp dijon mustard

1 garlic clove

50g capers

30ml olive oil

Salt and pepper for seasoning

300ml beer

200g self-rising flour

20ml white vinegar

750g monkfish tail

2 tbsp flour

2 lemons and sea salt to finish

Method:

Cut the monkfish tails in to chunks.

In a bowl, coat the monkfish chunks in 2tbsp of flour until evenly coated. Place to one side.

Pre-heat a fryer to 180°C.

In another bowl, sieve the other flour and mix in the beer and white vinegar until you have a smooth, airy batter. Leave to one side.

For the salsa verde, chop the capers and place in a mixing bowl with the mustard and oil.

Finely chop the garlic and add to the bowl. Chop the herbs and add to the bowl. Mix together and season with salt and pepper.

Dip each piece of fish into the batter until coated. Let the excess batter drip off.

Place the pieces of fish in the fryer. Cook until the batter has gone a golden brown colour and they float to the top of the oil.

Remove with a slotted spoon.

Let the oil drain off the scampi on kitchen tissue or place the fish on a wire rack.

Sprinkle with salt and serve with lemon wedges and the salsa verde.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.