Tempura from monkfish cheeks Recipe

Clean the monkfish cheeks, remove the membranes.

Use the blender to mix rucola, a clove of garlic and mayonnaise to make a nice smooth green sauce.

Prepare a tempura batter, following the instruction of the package. I used 100 ml tempura flour and 125 ml  ice-cold sparkling water.

Dip the cheeks in the batter and deep-fry in 170°C archaide oil till nicely browned and crispy.




from simple food, looking good
Tempura from monkfish cheeks Recipe

from Sweet Cake

Tempura from monkfish cheeks Recipe https://sweetteabiscuits.blogspot.com/2020/08/tempura-from-monkfish-cheeks-recipe.html

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