Beer Battered Monkfish Recipe
This beer battered monkfish recipe delivers ultra-crispy golden monkfish medallions paired with a rich, tangy lemon garlic mayonnaise. Featured on Fish the Dish with host Spencer Watts, this recipe combines light lager batter with tender, meaty monkfish for a restaurant-style seafood dish that is crunchy on the outside, flaky on the inside, and packed with bold flavour.
The Inspiration
Inspired by classic British pub-style fish and chips and elevated seafood frying techniques, this dish highlights monkfish—often called the “poor man’s lobster” for its firm, sweet texture. The beer batter creates a light, airy coating that crisps beautifully when fried, while turmeric adds subtle warmth and golden colour.
Spencer Watts balances the richness of the fried fish with a bright lemon garlic mayonnaise, bringing acidity, creaminess, and sharpness to every bite. The result is a modern seafood fry that feels indulgent yet refined, perfect for casual entertaining or elevated comfort food cooking.
Ingredients
- 10 – 15 (2oz) Pieces of monkfish
- 2 Eggs
- 1 bottle (340ml) of Lager beer
- ½ tsp (2.5 ml) Baking soda
- ½ tsp (2.5 ml) Baking powder
- 1 tsp (5 ml) Turmeric
- 1 tsp (5 ml) Salt
- Pepper
- 1 cup (230 g() Flour
- 2 litres Vegetable oil for frying
Lemon Garlic Mayonnaise
- 3 Egg yolks, room temperature
- 1 tsp (5 ml) Dijon mustard
- Salt to taste
- Pepper to taste
- 3 Cloves Garlic
- Zest of 2 lemons
- 1 ½ cup (375ml) Olive oil, room temperature
Methods
- Prepare the mayonnaise. Combine egg yolks, Dijon, salt, pepper, garlic, lemon zest, and lemon juice in a blender. Drizzle in oil while blitzing, about 20 seconds. Set aside until ready to serve. This can be made in advance and stored in the refrigerator for a week.
- Place oil in a deep skillet or pot and heat to 375˚F (190˚C).
- Whisk eggs together in a bowl. Add beer, baking soda, baking powder, and turmeric and whisk together. Season with salt and pepper. Batter should be relatively thin. Place salt, pepper and flour in a separate bowl and stir to combine.
- Slice monkfish into 2 inch-chunks. Coat the fish in seasoned flour. Dunk the pieces of fish into the batter and place them into the oil. Fry for 2-3 minutes, until golden brown. Remove with tongs to a paper towel-lined plate. Season immediately.
- Transfer fried monkfish to a plate, squeeze fresh lemon juice over top and serve with lemon garlic mayonnaise.
Serving Suggestions
This beer-battered monkfish recipe is perfect for casual seafood dinners, game-day meals, or elevated fish-and-chips nights at home. Serve the crispy monkfish hot and freshly fried with a generous side of lemon garlic mayonnaise for dipping or drizzling.
For a complete meal, pair the fish with thick-cut fries, mushy peas, or a simple green salad dressed with lemon vinaigrette. A wedge of fresh lemon on the side enhances brightness and cuts through the richness of the fried batter.
Drink pairings work beautifully with crisp lagers, pale ales, or sparkling white wines like Prosecco or Cava, which complement the light, crunchy texture of the fish without overpowering it.
Final Thoughts
This beer-battered monkfish recipe is a perfect example of how simple ingredients can create bold, satisfying flavours when treated with care. The crisp lager batter delivers a light, crunchy shell, while the monkfish remains tender and flaky inside. The lemon garlic mayonnaise ties everything together with creamy richness and bright citrus notes.
Spencer Watts elevates a classic fried fish concept into something refined yet approachable, making this dish ideal for both weeknight indulgence and entertaining guests. Every bite delivers crunch, creaminess, and vibrant citrus flavour in perfect balance.