Monkfish Nuggets
Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy but special equipment needed

If I called deep-fried breadcrumb-coated food "nuggets" when my kids were little they were guaranteed to be gone quickly.  When my daughter Dyala was three I told her we were going to have monkfish nuggets and for years she called them monkey nuggets.  The firmness of the monkfish makes for a perfectly mouth-watering golden nugget. All they need is a sprinkle of salt and a squirt of lemon.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 25 minutes

6 to 8 cups olive oil for frying

1 pound monkfish, cut in 1-inch cubes

All-purpose flour for dredging

2 large eggs, beaten

1 1/4 cups dry bread crumbs

Salt to taste

1. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370ºF.

Preheat the oven to 150ºF. 

2. Dredge the monkfish in the flour, tapping off any excess, then dip in the egg and then dredge in the bread crumbs, tapping off excess bread crumbs. 

3. Fry the fish in batches until golden brown, 2 to 2 1/2 minutes.  Do not crowd the fryer.  Drain on a paper towel-lined platter or tray and salt immediately.  Keep them warm in the oven while you continue cooking.  Remove the paper towel or transfer to a serving platter and serve hot with lemon wedges.

Variation: 

Note: 

Posted: 12/29/2006