recipes

Beer Battered Monkfish with Lemon Garlic Mayo

Share on print
Print

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.

Serves:4

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

Directions

  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.
Share on facebook
Facebook
Share on twitter
Twitter
Share on print
Print

related show

SB30_Host_Spencer_Watts-1-1

Spencer’s BIG 30

view other recipes

let's get cooking!