- 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
- 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
- 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 375F (190C).
- 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.