Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It's easy, it is fast, it tastes yummy. They are fine and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

1. {Make ready of Monkfish tail with bone taken out.
2. {Prepare 300 ml of tinned mushy peas.
3. {Make ready 2 of medium sweet potatoes.
4. {Prepare of Fennel herb for garnish.
5. {Get of Tarter sauce.
6. {Get 250 ml of self raising flour.
7. {Make ready 1 sachet of baking powder.
8. {Take 200 ml of cold beer (non alcoholic optional).
9. {Make ready of Vegetable oil for frying.

Steps to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

1. Cut the monkfish into goujons and dust with seasoned flour. Make the batter up by mixing the self raising flour and sachet of baking powder and whisking in 200ml of cold beer..
2. In the meantime par boil the sweet potatoes, leave to go cool and cut into cylinder shapes. Heat a small frying pan, add a knob of butter and place your potato fondants in, basting all the time. Heat another pan or fryer and coat the monkfish goujons in the batter mix and deep fry in batches. Drain the monkfish and fondants on kitchen paper..
3. Heat the mushy peas and blend into a purée. Assemble the dish and serve with a sprinkle of fennel herbs and tarter sauce..
4. .

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