Monkfish was always a favourite of my mother and grandmothers fish recipes.
With its mild almost sweet taste it was easy to incorporate into any dish.
Our Grandmother used it in her famous fish stews and my mother used it in her delicious home-made curries.
Beer Batter Monkfish is probably the most popular with my own family as it quick and easy and can be served with either mashed potatoes or vegetables or some peas and chips (fries or potato wedges) sprinkled with vinegar which is always a favourite with the younger members of the household!
Ingredients for Beer Batter Monkfish
- 1-2lb boneless Monkfish cut into small-medium pieces
- 1 beaten egg
- 1 cup of beer (I usually use Beamish)
- 1 cup of white flour
- Frying Oil
- Salt for seasoning
How to make Beer Batter Monkfish
1) First mix the white flour, beaten egg and the beer (it is ok to add a little more beer if you wish for a stronger taste) in a bowl to make a light batter which will cover the fish. Add some salt for a little seasoning if preferred.
2) Take each piece of monkfish and coat in the batter ensuring they are completely covered.
3) Using at least 15-18cm of the frying oil heat a pan and then add fish pieces one lot at a time and cook for 3-4 minutes each time. Make sure that you drain the oil from the fish pieces once removed from the pan. I use kitchen paper towels or paper napkins for this as they are easy to discard afterwards.
4) Serve with a wedge of lemon and chips or simply put in a small bowl drizzled in lemon juice and tartar sauce for a tasty snack!
If you like this Irish fish recipe then why not try the following fish dishes: