Just that! I bought some monkfish yesterday and plan to pan fry it for tomorrow's dinner. It's not something we usually cook in our house but I've tried it on holiday before and love it because it's not 'fishy' IYSWIM! Anyway I've looked at a few easy recipes of butter, olive oil and white wine but some say to bastard it throughout cooking and others just occasionally! Ideas please...
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AIBU?
Do you bastard monkfish a lot when pan fried?
173 replies
CityCommuter · 20/06/2021 19:00
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