I had scampi and chips yesterday - haven't had scampi and chips for ages

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Originally Posted by Sir C

I can't remember having such a thing. In the 70s I must have, I suppose. Probably en panier, if you get my meaning.

I tend to avoid cooking monkfish due to that nasty milky discharge.

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:nod: Lotte pané en panier? Marvellous stuff.

I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

If it's got a milky discharge, you've undercooked it imo.

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Originally Posted by Burney

:nod: Lotte pané en panier? Marvellous stuff.

I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

If it's got a milky discharge, you've undercooked it imo.

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That's what God gave cheeks to cods for.

The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.

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Originally Posted by Sir C

That's what God gave cheeks to cods for.

The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.

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Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.

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Originally Posted by Burney

Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.

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So. In order to enjoy the lotte pané en panier, il faut de-membrane it, cut it, drain it, salt it, pané it and deep fry it.

Fúck all that, I'll stick to the cheeks.

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Originally Posted by Burney

Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.

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Should come removed.

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Originally Posted by Sir C

Back in the 70s 'scampi' was often made with monkfish, such was the unpopularity of the fish.

Tartare sauce is essential.

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Monkfish!

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