Crispy Monkfish with Capers
Ingredients
- 1 1/4 pounds monkfish fillet
- 1/4 cup all-purpose flour
- 3 large eggs—2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped
- 1 cup panko (Japanese bread crumbs)
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon capers, drained
- 1 teaspoon finely grated lemon zest
- Steamed asparagus and lemon wedges, for serving
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