Wade Murphy makes his delicious crisp fried monkfish with roast garlic and herb mayo on Today with Maura and Daithi.
Ingredients
Serves: 4
Prep time: 1 hour 20 mins
Monkfish:
- 400g monkfish or another firm fish - trimmed & cut into bite size pieces
- 35g fine sea salt
- 10g sugar
- 1/2 teaspoons toasted fennel seeds
- 400mls warm water
- zest of 1/2 orange
- zest of 1/2 lemon
Beer Batter:
- 140g plain flour
- 10g fresh yeast
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 200mls pale ale or whatever beer you prefer
- 10mls vodka
Roast Garlic & Herb Mayo
- 1 head garlic
- 2 teaspoons rapeseed oil
- 125mls Thick mayonnaise
- 1 teaspoon lemon juice
- Zest of half a lemon
- 1/2 teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- Sea salt and freshly ground white pepper
- 2 teaspoons chopped chives
- 1 teaspoon chopped tarragon
- 1 teaspoon chopped dill
- 1 teaspoons chopped parsley
Method
Monkfish:
- Combine all the ingredients except the fish and whisk until the salt and sugar have dissolved.
- Allow to cool. Once cold cover the monk cheek with the brine and leave for 15 minutes.
- Strain and rinse the fish. Place on a tray lined with a j-cloth and then cover with another.
- Place in the fridge until needed.
Beer Batter:
- Whisk all ingredients together until smooth.
- Leave in a warm place to prove and activate the yeast for about 15 minutes. Chill until needed.
Roast Garlic & Herb Mayo:
- Preheat the oven to 180oC. Place the garlic on tin foil.
- Drizzle with rapeseed oil and season with salt and pepper. Close up the foil and place in the preheated oven.
- Roast for about one hour or until the garlic is soft. Unwrap and allow to cool. Once cool remove the individual cloves and mash to a puree.
- Add the mayonnaise, Worcestershire sauce, juice, zest, cayenne pepper, and herbs. Mix together and season to taste. Place in the fridge and allow the flavours to combine.
To serve:
- Preheat your deep fat fryer to 180oC Dredge the monkfish cheek in seasoned flour and then into the beer batter.
- Deep fry at 180oC until crisp and golden, turning during the cooking to ensure an all over golden colour.
- Place a good drop of the thick mayo into a ramekin. Place the scampi beside it. Serve with a wedge of lemon.
- We serve this as a starter using the cheek but it could be a main course served with whatever garnishes you like.
