Air Fried Monkfish Recipes

MONKFISH AND CHIPS WITH REMOULADE

Steps:

• Peel the potatoes and cut them lengthwise into 1/4-inch-wide sticks. Place in a bowl of cold water to prevent browning.
• Heat the oil in a large, deep pot over medium heat until a deep-frying thermometer registers 325 degrees F.
• Remove the potatoes to paper towels and dry well. Working in batches, fry the potatoes until cooked through and tender but not yet colored, 4 to 5 minutes. Be sure the potatoes have plenty of room and gently swish them around as they are frying. Drain on a paper towel-lined baking sheet.
• Preheat the oven to 300 degrees F and increase the temperature of the cooking oil to 375 degrees F.
• In a medium bowl, combine the flour, seafood boil seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined.
• When the oil is at temperature, dip the monkfish fillets in the batter, coating the fish generously. To add the fish to the oil, carefully dip about one-third to one-half of a fillet into the oil and allow the batter to start puffing up before gently sliding it in. In batches, fry the fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack and keep warm in the oven until ready to serve.
• Again working in batches, fry the potatoes a second time, at 375 degrees F, until golden brown and crispy. Drain on paper towels and immediately toss with kosher salt.
• Transfer the fish to a platter and serve with the fries and remoulade.
• Combine the mayonnaise, cornichons, mustard, malt vinegar, celery salt, cayenne and shallots in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Steps:

• Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
• Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
• Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.