Beer Battered Monkfish with Lemon Garlic Mayo


This recipe for Beer Battered Monkfish with Lemon Garlic Mayo is from episode 5 of Fish the Dish starring Spencer Watts.



  • 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


  1. 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.
  2. Place oil in a deep skillet or pot and heat to 375˚F (190˚C).
  3. 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.
  4. 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.
  5. Transfer fried monkfish to a plate, squeeze fresh lemon juice over top and serve with lemon garlic mayonnaise.