Fried Monkfish with Carrot Salad and Mustard Mayonnaise

400-500g (14-18oz) monkfish fillet

2 free-range eggs

splash of milk

100g (3 ½oz) panko breadcrumbs

For the carrot salad:

3 carrots

white wine vinegar

1 tsp chives, finely chopped

1 tsp tarragon, finely chopped

For the Mayonnaise:

2 egg yolks

1 tbsp white wine vinegar

1 tsp Dijon mustard

1 tsp English mustard

pinch of salt

250ml (9fl oz) rapeseed oil

1 tbsp wholegrain mustard