Beer-battered monkfish with lemon garlic mayo

By Spencer Watts
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  • 10 – 15 (55 grams) pieces of monkfish
  • 2 eggs
  • 1 bottle (340 milliliters) of lager beer
  • 1/2 teaspoon (2.5 milliliters) baking soda
  • 1/2 teaspoon (2.5 milliliters) baking powder
  • 1 teaspoon (5 milliliters) turmeric
  • 1 teaspoon (5 milliliters) salt
  • Pepper
  • 1 cup (230 grams) flour
  • 2 litres vegetable oil for frying

Lemon garlic mayonnaise:

  • 3 egg yolks, room temperature
  • 1 teaspoon (5 milliliters) Dijon mustard
  • Salt to taste
  • Pepper to taste
  • 3 cloves garlic
  • Zest of 2 lemons
  • 1 1/2 cup (375 milliliters) 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 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 five centimeter chunks. Coat the fish in seasoned flour. Dunk the pieces of fish into the batter and place them into the oil.  Fry for two to three 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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