Crispy Fried Monkfish Fillets Recipe
Enjoy Delicious Fried Monkfish at Home
Discover a unique way to prepare fresh monkfish, a staple from the seafood market! Beyond the commonly known monkfish stew or boiled monkfish, I found out about ‘Fried Monkfish’ and how wonderfully it can be made. Even for beginner cooks, it’s surprisingly simple and quick to prepare, and the taste is absolutely comparable to any other popular fried dish! I find myself making this often because it’s not only easy but also incredibly delicious. ^^
Ingredients- 500g boneless monkfish fillets
- Pinch of black pepper
- 3 Tbsp curry powder
- 1 cup tempura flour (approx. 100g)
- 1/2 cup cold water (approx. 100ml)
- 1 cup breadcrumbs (approx. 100g)
- Cooking oil (enough to fill the frying pan halfway)
Cooking Instructions
Step 1
The key to these delicious fried bites is using tender, boneless monkfish fillets. Start by rinsing the monkfish fillets under cold water. Using fresh monkfish will significantly enhance the flavor of your fried dish.
Step 2
Season the prepared monkfish fillets with a pinch of black pepper. Gently toss them to ensure the pepper is evenly distributed. This simple seasoning helps to enhance the monkfish’s natural flavor and also acts to reduce any potential fishiness.
Step 3
Now, let’s make the flavorful batter! In a bowl, combine 1 cup of tempura flour with 1/2 cup of cold water. Whisk until smooth, ensuring there are no lumps. Using cold water is a secret to achieving a wonderfully crispy coating. Stir in 3 tablespoons of curry powder. This addition not only adds a delightful curry aroma that complements the fish but also effectively masks any fish odor, making the fried monkfish significantly more delicious than if you used plain tempura flour!
**✨Tip for Extra Crispiness!**
– For an even crispier texture, reduce the water by 1-2 tablespoons to make a slightly thicker batter.
– If you prefer a thinner, crispier coating, add a little more water to adjust the batter’s consistency. Feel free to adjust based on your preference.
Step 4
Dip each seasoned monkfish fillet into the prepared tempura batter. Ensure each piece is evenly coated with a thin layer of batter. Try not to let the batter become too thick on the fish.
Step 5
It’s time to start frying! Pour cooking oil into a deep frying pan, filling it about halfway. Heat the oil over medium heat.
**💡How to Check Oil Temperature:** Drop a small amount of batter into the oil. If it floats to the surface and starts frying within 3-5 seconds, the oil is perfectly preheated for frying!
Step 6
Once the oil is at the correct temperature, carefully place the battered monkfish fillets into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fish. Fry the monkfish, turning occasionally, until they are a beautiful golden brown and cooked through, typically about 3-5 minutes.
Step 7
Voila! Your delicious fried monkfish is ready. They look remarkably similar to popular fried chicken, don’t they? And the taste is absolutely on par! Enjoy these crispy on the outside, tender on the inside delights immediately for the best experience.
