Deep Fried Buttermilk Monkfish

Feeds: 4


  • 10 – 15 (55 grams) pieces of monkfish

  • 2 eggs

  • 1 cup AP flour

  • 1/4 cup Corn flour

  • Bread and butter pickles

  • Pickled Red onion

  • Old Bay Seasoning

  • 350ml Buttermilk (enough to cover monkfish)

  • Salt and Pepper


Deep fried double coated buttermilk monkfish served with pickled red onions and foodSlut bread and butter pickles. There is definitely nothing Holy about this monkfish cooked for us by @alicefelgate. Works well as a starter , main course and who's to say we can't have this as a dessert.

Slut this up to the max with some tarragon aioli.

Full recipe on website


  1. Marinade monkfish in buttermilk for half an hour to an hour. (If you don't have buttermilk so make it yourself by adding 2 Tbs lemon juice to 1 cup milk - leave to sit and curdle for 15/30 mins)

  2. When marinaded, coat the monkfish in seasoned flour mix. All purpose flour, corn flour (for that extra crunch) and old bay seasoning which includes paprika, celery salt, red pepper flakes and so on)

  3. Then dredge in whisked eggs

  4. Then coat again in the seasoned flour mix. 

  5. Double coat. Double taste. Double crunch. 

  6. Get oil to 180 C and fry until golden

  7. Serve with pickled red onion and bread and butter pickles
"Remember there is no dish that adding bacon does not improve"

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