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http://www.lifestylefood.com.au/recipes/6308/monkfish-fritta-with-roast-chilli-and-coriander-pesto

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Monkfish fritta with roast chilli and coriander pesto

Ingredients

  • For the batter

Method

  • To make the battered monkfish:

  • 1.

    In a bowl mix together the flour, corn flour, chilli powder, celery salt and the coriander seeds. Slowly pour in the ice cold water, whisking as you do in order to create a thick batter.

  • 2.

    Cut the monkfish fillet into inch sized pieces and coat in the spiced batter. Fry the monkfish in a pan of hot oil for about 5 minutes.

  • To make the horta salad:

  • 1.

    Meanwhile cook the peas in a pan of simmering water for 4 minutes.

  • 2.

    Place the baby gem lettuce leave sin a colander, wash and set aside.

  • 3.

    When the peas are cooked carefully pour them and boiling water over the lettuce in the colander over a sink and set aside.

  • To make the roast chilli and coriander pesto:

  • 1.

    Roast the chilli on a hot griddle pan for a few minutes and then remove the skin and seeds.

  • 2.

    In a pestle and mortar crush the chilli the fresh coriander, soy sauce and lime juice.

  • 3.

    Serve the battered monkfish with the roast chilli pesto and horta salad

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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 fritta with roast chilli and coriander pesto.

 
 

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