Monkfish in beer batter from The Country Cooking of Ireland by Colman Andrews

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chips; Mushy peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on July 25, 2017

    The batter was light and crisp and didn't absorb much oil. I have no experience with batters of this type (or with deep frying fish for that matter) but I noticed this recipe included an egg while many others did not - perhaps to improve adhesion to the fish since there's no dredging step? Everyone loved it so as recipes go, I would say this was a success but I still don't like deep frying. I used cod and left the fillets in fairly large pieces so cook time was 7 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.