Monkfish Buffalo Bites - Recipe

A Monkfish Recipe with a Twist

In this post I will layout a recipe of mine combing two of my favourite things; Monkfish and Buffalo Wings. I wanted to share this recipe rather than go down the chicken wing route for a couple of reasons; 1. Its been done loads, and while I make kick ass wings they're not really breaking any ground, 2. People generally are unsure how to cook Monkfish. And I suppose that this is both an unusual application for my Buffalo Sauce recipe and a curve-ball for people who do like to cook with Monkfish.

 The Monkfish tail before preperation

The Monkfish tail before preperation

For this recipe you will need the Buffalo Sauce from my previous post along with the ingredients for the Monkfish bites to serve two people;

  • Two good Monkfish tails; diced in to bite size pieces.
  • Two eggs (for the batter)
  • A bowl of plain flour
  • A teaspoon of smoke paprika
  • a teaspoon of cayenne pepper
 The Monkfish bites just before baking.

The Monkfish bites just before baking.

  • Heat a deep fat fryer to 190c, alternatively you can shallow fry but this will take longer and it is a little harder to get the batter consistent.
  • Add the paprika and cayenne pepper to the flour (with a bit of salt if you wish) and mix well
  • Whisk the two eggs in a bowl
  • start dipping the bite size monkfish pieces in to the egg and then coat in the batter mix
  • once all pieces are coated simply deep fry them for about 5-7 minutes depending on the size of your chunks.
  • once all the peices are cooked through soak up any excess oil on some kitchen roll and transfer to a suitable baking trey
  • coat in your buffalo sauce and transfer to the oven at 180c for about 10 minutes
  • Once cooked all the way through your good to serve with your sides!

A really simple recipe for an amazing, and underrated seafood!

 Not the best photo, but the finished article!!

Not the best photo, but the finished article!!

If you give it a go please do let me know what you think in the comments section.

Cheers for reading,