- Dijon mustard
“I’ve tried making this with cod loin, and it works too, providing the fish is double-coated to prevent leakage.
I use a small narrow knife or skewer to poke a hole into one end of the fish, ensuring it doesn’t pierce the other side, then the handle of a wooden spoon to widen the cavity for garlic butter. The open side is plugged with a small piece of fish cut from the narrowest end.
It’s deep-fried for 3-4 minutes then finished in a moderate oven (foil wrapped) for 10 minutes or so. Oven times will vary, obviously.”
Huge thanks to our customer @weerascal on Instagram, for sending the Fresh Fish team this superb recipe using our Monkfish straight from Peterheed! Give it a go and tag us in your images.
Recipe source - @weerascal