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Monkfish and Tapioca Balls

These bite-sized balls are a really clever, fresh way to serve monkfish and make great canapes. If you're making these for a party or wedding, you can make the monkfish balls in advance, and freeze them if you like.


  • To poach the monkfish:

  • To make the dip:


  • 1.

    In a pan boil the potatoes in water.

  • 2.

    In another pan poach the monkfish in a mix of ¾ water and ¼ white wine with some parsley stalks and a couple of white peppercorns. Cover the pan with cling film and bring to a gentle simmer. As the clingfilm starts to bubbles up remove from the heat but keep covered and allow to cool completely.

  • 3.

    Meanwhile, crush the potatoes to a course texture. When the monkfish is cool, shred finely. Mix all ingredients together then season to taste. Roll the mixture into walnut sized balls.

  • 4.

    Heat vegetable oil in a pan until hot enough to fry the balls to a golden colour (a large pan would be better than a basket fryer – oil should be deep enough to cover the balls when gently lowered in). Meanwhile make the dip by mixing together the above ingredients.

  • 5.

    Once the balls are golden remove them from the oil using a slotted spoon and drain well on paper then sprinkle with a little salt to keep crispy. Serve with lime wedges and dip.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Monkfish and Tapioca Balls.


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