: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.
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.
Monkfish!
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