You can use any white fish such as monkfish, hake, turbot or cod and also ... Blend them to a light cream in a food processor. In a wide pan, over low heat, put the oil and garlic and stir for ...

Place the monkfish in a deep-fat fryer (or a pan no more than half full of rapeseed/vegetable oil) at 175°C/347˚F until dark golden brown on the outside. Season with fine salt and pepper and ...