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Beer-Battered Monkfish with Lemon Garlic Mayo

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  • Serves

    4

Ingredients

  • 10 – 15 (2 oz.) pieces of monkfish
  • 2 eggs
  • 1 bottle (340 ml) 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 (375 ml) 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 375F (190C).
  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.
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