📝 About This Recipe
Often referred to as the 'Poor Man's Lobster' due to its firm, meaty texture, monkfish is the perfect candidate for a high-heat fry. This recipe elevates the humble monkfish tail with a double-dredged, herb-infused crust that yields a satisfying crunch while keeping the succulent interior moist. It’s a sophisticated take on classic seaside fare, balancing the richness of the deep-fry with a bright, zesty citrus finish.
🥗 Ingredients
The Fish
- 1.5 pounds Monkfish fillets (cleaned, grey membrane removed, cut into 2-inch chunks)
- 1 teaspoon Kosher salt (plus more for seasoning after frying)
- 1/2 teaspoon Black pepper (freshly cracked)
The Dredge & Batter
- 1 cup All-purpose flour
- 1/2 cup Cornstarch (for extra crispiness)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 2 Large eggs (beaten)
- 1/4 cup Buttermilk (to enrich the egg wash)
- 1.5 cups Panko breadcrumbs (lightly crushed for a finer texture)
Frying & Garnish
- 1 quart Neutral oil (such as canola, peanut, or grapeseed oil)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 Lemon wedges (from 1 whole lemon)
Lemon-Caper Aioli
- 1/2 cup Mayonnaise (good quality)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
👨🍳 Instructions
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1
Prepare the monkfish by ensuring all the tough, greyish-purple membrane is removed. This is crucial as the membrane shrinks when cooked and can make the fish tough.
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2
Pat the monkfish pieces very dry with paper towels. Season the fish chunks evenly with salt and black pepper, then let them sit for 5 minutes.
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3
Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, and oregano.
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4
In the second bowl, whisk the eggs and buttermilk together until smooth.
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5
In the third bowl, place the Panko breadcrumbs. If the flakes are very large, give them a quick squeeze with your hands to break them down slightly for better coverage.
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6
Dredge each piece of fish first in the flour mixture, shaking off any excess. Then, dip into the egg wash, and finally coat thoroughly in the Panko, pressing gently to adhere.
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7
Place the breaded fish on a wire rack or parchment-lined plate and let them rest for 10 minutes. This helps the coating set so it doesn't fall off during frying.
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8
While the fish rests, make the aioli by whisking the mayonnaise, capers, lemon juice, and Dijon mustard in a small bowl. Refrigerate until serving.
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9
In a heavy-bottomed pot or deep skillet, heat about 2 inches of oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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10
Carefully lower 4-5 pieces of fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
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11
Fry the monkfish for 3-4 minutes, turning once, until the exterior is a deep golden brown and the internal temperature reaches 145°F (63°C).
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12
Use a slotted spoon or spider to remove the fish and place it on a wire rack set over a baking sheet to drain. Immediately sprinkle with a touch more salt.
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13
Repeat with the remaining fish, allowing the oil to return to 350°F between batches.
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14
Garnish the hot fried monkfish with fresh parsley and serve immediately with lemon wedges and the chilled aioli.
💡 Chef's Tips
Ensure the fish is at room temperature for 15 minutes before frying to ensure even cooking. Always use a thermometer; if the oil is too cold, the breading absorbs grease; if too hot, the outside burns before the middle is done. Removing the 'silver skin' membrane is the most important prep step for monkfish to prevent a rubbery texture. For an even crispier crust, you can substitute half of the flour with rice flour. Leftovers can be reheated in an air fryer at 375°F for 3-4 minutes to regain their crunch.
🍽️ Serving Suggestions
Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the richness. Serve alongside a bright, vinegar-based coleslaw for a classic texture contrast. Double down on the seafood theme with a side of truffle parmesan fries. For a lighter meal, serve the crispy chunks over a bed of dressed arugula and fennel salad. A side of minted mushy peas adds a traditional British gastropub flair.