Crispy Monkfish with Capers

Ingredients

  1. 1 1/4 pounds monkfish fillet
  2. 1/4 cup all-purpose flour
  3. 3 large eggs—2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped
  4. 1 cup panko (Japanese bread crumbs)
  5. Salt and freshly ground pepper
  6. 4 tablespoons unsalted butter
  7. 1/4 cup vegetable oil
  8. 1 tablespoon finely chopped flat-leaf parsley
  9. 1 tablespoon capers, drained
  10. 1 teaspoon finely grated lemon zest
  11. Steamed asparagus and lemon wedges, for serving

Description

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