Mussels cooked in beer with deep-fried monkfish


There’s more to beer than just drinking it! Here it’s used to steam mussels and batter monkfish. Serve with an ice cold… beer!


For the monkfish cheeks

  • 200g/7oz plain flour, plus 1 tbsp for dusting
  • 2 tsp fresh yeast
  • 200ml/7fl oz wheat beer
  • 125ml/4fl oz sparkling water
  • 3 monkfish cheeks, cut into 3cm pieces

For the mussels