I decided to cook this monkfish for lunch – It only took a few minutes!
Monkfish just plain gets it! There are so many different ways to cook it and it’s really hard to get wrong. The key to success is finding the freshest ingredients and being extra careful not to overcook the fish.
I took the day off today to get a few jobs done around the house. My wife, Caroline decided to help me out and we were both quite peckish around noon. Luckily I’d just received a new selection of seafood from Delish Fish so I decided to splurge and go for the best.
I cut the monkfish fillets at an angle into one centimetre thick slices. I recommend doing this too. It just works better. It looks and tastes better too. You’ve got to believe me here.
I decided to cook the monkfish in two ways. Caroline loves monkfish done with Parma ham so I decided to do this for her but with spices used more often in Indian cooking. I also deep fried the remaining monkfish dusted with cornflour and my smoked tandoori spice blend. You could make your own tandoori spice powder or use another brand too.
By the way, if you’re in the UK, I highly recommend using Delish Fish. They fillet fish fresh out of the North Sea and then ship it to your door. Great quality and excellent service.
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|An Easy Monkfish Duo|
- 400g monkfish fillet sliced into 1 centimetre diagonal slices
- 2 tablespoon ghee
- rapeseed oil for shallow frying
- 10 curry leaves
- 3 slices of Parma ham – chopped
- 2 tablespoons CURRY GUY tandoori masala
- 4 tablespoons cornflour
- Juice of one lime
- CURRY GUY smoked spice salt or normal sea salt and pepper to taste
- Make the deep fried fish first.
- Heat the rapeseed oil over medium high heat.
- When a crumb of bread sizzles brown in 20 seconds the oil is perfect for frying.
- Mix one tablespoon of tandoori masala with the cornflour and dust half of the monkfish slices with it.
- Add the fish to the oil slowly and allow to fry until crispy and golden brown.
- In another small pan, melt the ghee.
- Add the mustard seeds and curry leaves.
- When the mustard seeds begin to pop, add the rest of the monkfish and Parma ham.
- Sprinkle with the remaining tandoori masala and fry until just cooked through.
- Remove the deep fried fish to a paper towel to collect any excess oil.
- Place the fish on warmed plates with the crispy Parma ham and squeeze the lime juice over it all followed by a nice pinch of CURRY GUY smoked spicy. salt.