Crisp Fried Monkfish with Pancetta & Capers

1. Roll the strips of monkfish in the flour to coat all over, then dip each strip into the beaten eggs and finally coat with breadcrumbs. Reserve any leftover breadcrumbs.
2. Heat the olive oil in a large frying pan over medium heat. Add the pancetta and fry until crisp, then remove from the pan and set aside.
3. Place the coated fish strips into the same pan and cook for 6–7 minutes without turning, then turn them carefully and fry for a further 6–7 minutes on the other side, until crisp and cooked through.
4. While they’re frying, sprinkle the capers, lemon zest and parsley over the top so that they fry with the monkfish and pick up the oil and flavours in the pan. You can sprinkle any leftover breadcrumbs over at this stage too, if you like, so that they add a bit of crunch to the capers. Add the pancetta back into the pan when the fish is almost cooked.
5. Once the fish strips are cooked and crisp, remove from the heat. Serve on plates with the capers and pancetta from the pan, and some lemon wedges on the side.

To serve

Serve with the Asparagus and Prosciutto Gratin. Top each portion with a baked salumi chip, if you like – either by placing them on the top or crunching them into little shards to sprinkle over the top.