Quote Originally Posted by Burney View Post
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.
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.