Recipe - Beignets Of Monkfish With Sweet And Sour Sauce

700 g Boneless monkfish tail; (24
oz)
50 g Five spice powder; (2oz)
100 g Plain flour; (3.5oz)
1 Egg white
150 ml Milk; (5fl oz)
Salt & freshly ground black
pepper
Sunflower or other vegetable
oil

Trim the monkfish of skin and any discoloured parts. Slice into
slender medallions so that there are five or six pieces per person.
Toss each piece of monkfish in the five spice powder so that it is
lightly covered.

Beat the egg white until it is at the soft peaks stage. Beat the
flour and milk together with salt and pepper to taste and once it is
smooth and free of lumps, add the beaten egg white. This mixture
should be the consistency of double cream.

Dip each piece of monkfish into the batter and deep fry in the very
hot oil two or three pieces at a time. They should take 1 2 minutes
to cook.

Drain on kitchen paper and serve with the sweet and sour sauce poured
around the beignets (not over the top as this might make the batter
soggy).

For the sweet and sour pepper sauce see seperate recipe.

Converted by MC_Buster.

Per serving: 28 Calories (kcal); 1g Total Fat; (41% calories from
fat); 2g Protein; 2g Carbohydrate; 5mg Cholesterol; 33mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.