David’s KFC MonkFish Fakeaway
Our fab Head Chef, David Hall, is back and putting his tiddlers to the test in another takeaway vs. fakeaway challenge.
Last week, David bowed down to the glow of the Golden Arches, as he failed to convince his kids to ditch Maccy D’s for his yummy lobster burger.
Next he will be taking on the Colonel, hoping to swap his little ones fav Friday night takeaway for a fantastically fishy fakeaway.
Will they opt for Daddy’s tasty, deep-fried monkfish with fennel coleslaw, or stick with their bucket of original recipe, finger-licking goodness…let’s find out!
Creating David’s fakeaway at home…
- 500g monkfish
- 500g buttermilk
- 2 spoons KFC spice mix
- 1 egg
Firstly, mix the buttermilk, KFC spice mix and egg together.
Next, marinade the monkfish in the mixture for 24 hours before cooking.
Once marinaded, cover the monkfish in your KFC flour mix.
Then deep fry your monkfish at 180 degrees until cooked through.
- 100g fennel thinly sliced
- 50g thinly sliced red onion
- 50g grated carrot
- 10g dill
- 15g olive oil
- 10g white wine vinegar
To create your fennel coleslaw, finely slice your fennel and onion and grate your carrot.
Then mix your vegetables with the other ingredients above.
Viola, perfectly crunchy, fresh slaw.
Finally, plate up your monkfish with a hearty helping of slaw. Then it’s time to tuck in!
Did they vote takeaway or fakeaway?
*Drum roll please*
They opted for Daddy’s yummy fakeway. Victory for David!
BACK TO BLOG
