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:

  1. Combine all the ingredients except the fish and whisk until the salt and sugar have dissolved.
  2. Allow to cool. Once cold cover the monk cheek with the brine and leave for 15 minutes.
  3. Strain and rinse the fish. Place on a tray lined with a j-cloth and then cover with another.
  4. Place in the fridge until needed.

Beer Batter:

  1. Whisk all ingredients together until smooth.
  2. Leave in a warm place to prove and activate the yeast for about 15 minutes. Chill until needed.

Roast Garlic & Herb Mayo:

  1. Preheat the oven to 180oC. Place the garlic on tin foil.
  2. Drizzle with rapeseed oil and season with salt and pepper. Close up the foil and place in the preheated oven.
  3. 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.
  4. 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: 

  1. Preheat your deep fat fryer to 180oC Dredge the monkfish cheek in seasoned flour and then into the beer batter.
  2. Deep fry at 180oC until crisp and golden, turning during the cooking to ensure an all over golden colour.
  3. Place a good drop of the thick mayo into a ramekin. Place the scampi beside it. Serve with a wedge of lemon.
  4. We serve this as a starter using the cheek but it could be a main course served with whatever garnishes you like.

Wade's Fried Monkfish, Garlic & Herb Mayo