Fried Monkfish with Pea Greens, Pickles and Fermented Garlic Tartar Sauce
- 2 ea. 3-4 oz. Monkfish Filets
- 100 g Aioli
- 100 g Dijon Mustard
- 300 g Flour
- 15 g Old Bay Seasoning
- 5 g Garlic Powder
- 5 g Smoked Paprika
- 4 ea. Eggs, well beaten
- 300 g Panko
- 6 g Kosher Salt, as needed
- 1 ea. Half Lemon, grilled
- Tender Pea Greens
- Tartar Sauce, recipe follows
- Dill Pickles, sliced
Pound monkfish into ⅓-inch thick filets, and season with salt. Combine aioli and mustard and gently rub it all over the fish. In a mixing bowl, combine flour, Old Bay, garlic powder and paprika. In another mixing bowl, combine panko and salt. Whisk eggs in another bowl.
Dredge 1 filet in the seasoned flour, shake off excess and dip into egg mixture, followed by the seasoned panko, pushing panko firmly against the fish to adhere. Repeat with the other pieces.
Fill a large heavy – bottomed pot with 2 inches of canola oil. Heat to 375°F and fry fish one at a time until golden brown and crisp for 3 to 4 minutes. Season with kosher salt.
Serve with pea greens, sliced sour dills, tartar sauce and grilled lemon.
To make tartar sauce: Combine half a bulb of fermented garlic with 1 cup of mayonnaise, 2 tablespoons each of chopped cucumber and chopped dill pickles and 1 tablespoon of chives.
Chef/Partner Andrew Brady | Field & Vine, Somerville, Massachusetts