Monkfish Po Boy Recipe

Prep fish

Pat monkfish pieces dry with paper towels. Season both sides with 3/4 teaspoon of the salt and half of the black pepper (about 1/4 tsp). Set aside on a plate while you make the batter.

Make batter

In a medium bowl whisk together 1 cup flour, cornstarch, baking powder, remaining 3/4 teaspoon salt, and remaining black pepper. In a separate small bowl beat the egg lightly, then whisk in cold beer and sparkling water. Pour wet into dry and whisk until just combined — a few small lumps are fine. Chill the batter in the fridge for 10 minutes to keep it cold (this makes a crisper finish).

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float steadily.

Dredge and fry

Lightly dredge each seasoned monkfish piece in the 1/2 cup flour, shaking off excess. Holding by the tail end, dip into the cold beer batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches (do not overcrowd) for about 3–4 minutes, turning once, until batter is golden brown and fish registers 135–140°F internally or flakes easily. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F oven while you finish remaining pieces.

Finish

When all pieces are fried, taste one and adjust seasoning with a pinch of salt if needed. Squeeze a little lemon over fish if desired before assembling sandwiches.

In a medium bowl combine shredded red cabbage, green cabbage, shredded carrot, and thinly sliced red onion.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, hot sauce (if using), salt, and pepper until smooth. Pour dressing over the shredded vegetables and toss to coat evenly. Let sit at least 10 minutes to mellow and slightly pickle the cabbage; refrigerate if making earlier. Taste and adjust salt or acidity as needed.

In a small bowl combine mayonnaise, Dijon, whole-grain mustard, lemon juice, chopped capers, chopped cornichons or pickles, smoked paprika, Cajun seasoning, hot sauce, salt, and pepper. Stir until smooth and taste; adjust lemon, hot sauce, or seasoning to balance tang and heat. Refrigerate until ready to assemble.

If desired, lightly butter the inside of the po' boy rolls and warm them in a hot pan or under a broiler until just toasted (about 1–2 minutes).

Spread about 1 1/2 tablespoons of remoulade on both cut sides of each roll (reserve a little for serving). Layer a generous handful (about 1/2 cup) of shredded lettuce on the bottom, add 2–3 slices of tomato per sandwich, then place a piece of beer-battered monkfish on top of the tomato. Top the fish with about 1/4–1/3 cup of pink slaw. Close the sandwich and press gently.

Serve each po' boy immediately with extra remoulade and lemon wedges on the side.