RECIPE: Matt Budden // Crisp Monkfish Cheeks, Katsu Sauce & Coriander

Great for a starter or a moreish snack with drinks. If using as a snack, you may wish to cut the cheeks smaller.


Credit: nose2tailphotography

Makes: 8 (as a starter)


24 Monkfish cheeks

Beer Batter

Katsu Sauce

Coriander Cress or chopped fresh coriander

¼ bunch Flat Parsley

50g Plain Flour



Katsu Curry Sauce


Vegetable Oil

1 onion, peeled & chopped

1 cm root ginger, chopped

1 bramley apple, peeled & chopped

2 cloves garlic, peeled

3 whole carrots, peeled and chopped

2 tbsp plain flour

2 tbsp medium curry powder

1.5 litre hot chicken stock

1 tsp honey

1 tbsp soy sauce

1 bay leaf

5 tsp garam masala

½ tsp cumin seeds

½ tsp fennel seeds


In a medium-sized pan fry off the onion, ginger, apple, garlic and carrots until caramelised and golden brown.


Add all of the spices and the plain flour and cook out until a thick paste


Pour in the hot chicken stock and cookout for 20 mins until the carrots are cooked through.


Remove from the heat and season with the honey and soy sauce


Allow to cool down and then blitz in a food processor and pass through a sieve



Spiced Beer Batter

125g Plain Flour

Pinch of turmeric

8g Yeast

2g Salt

200ml Beer

Sparkling Water


Combine flour, turmeric, yeast and salt in a medium bowl add beer until forms a paste loosen to desired consistency with the sparkling water



To Create The Dish


Vegetable oil for shallow frying


Pre Heat the vegetable oil in a high sided pan to 170oC.


Pick the flat parsley and pat dry . Fry in the oil until crispy and then remove onto kitchen towel to remove any excess oil.


Trim the monkfish cheeks of any sinew and pat dry, roll them in the plain flour and shake off any excess.


Dip them into the beer batter and fry for 3-4 mins in the vegetable oil


Warm through the katsu sauce


Place the monkfish cheeks onto a plate and serve with the katsu sauce & coriander cress


Matt Budden

Executive Chef at Schpoons & Forx


Matt Budden started his career training in several Michelin starred country house hotels and used this experience to further his culinary knowledge whilst travelling around the globe. Matt’s culinary repertoire flourished whilst working first class kitchens in Australia, New Zealand and Vietnam before heading back to Europe.


He has headed up many prestigious kitchen brigades achieving 2AA rosettes and being Michelin recommended for the last 10 years.


In 2015, Matt took over the kitchen at Schpoons & Forx, a vibrant restaurant set within the Hilton Bournemouth. Matt specialises in serving modern British cuisine with an emphasis on local seafood, serving the best of British produce in a relaxed stunning location.


Instagram: @chefmattbudden

www.schpoonsandforx.com