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Beignets of Monkfish with Sweet and Sour Sauce
700 g Boneless monkfish tail; (24 oz)
50 g Five spice powder; (2oz)
100 g Plain flour; (3.5oz)
1 Egg white
150 ml Milk; (5fl oz)
Salt & freshly ground black pepper
Sunflower or other vegetable oil
Trim the monkfish of skin and any discoloured parts. Slice into slender
medallions so that there are five or six pieces per person. Toss each piece
of monkfish in the five spice powder so that it is lightly covered.
Beat the egg white until it is at the soft peaks stage. Beat the flour and
milk together with salt and pepper to taste and once it is smooth and free
of lumps, add the beaten egg white. This mixture should be the consistency
of double cream.
Dip each piece of monkfish into the batter and deep fry in the very hot oil
two or three pieces at a time. They should take 1 - 2 minutes to cook.
Drain on kitchen paper and serve with the sweet and sour sauce poured
around the beignets (not over the top as this might make the batter soggy).