When you think of fish sandwiches, there’s a few that typically spring to mind – Tuna Mayo, Salmon and Cream Cheese, or the timeless Fish Finger sarnie. But there’s one sandwich that I’ve longed to try for years, which is the Catfish Po Boy. Alas, to get the true Po Boy experience, I would have to venture to New Orleans which, while being high on my bucket list, I have yet to do. But the Catfish Po Boy sandwich did give me the idea for this dish.
Monkfish is a lovely, meaty fish with a distinct flavour that is similar in Catfish to many ways, but is also called a Poor Man’s Lobster due to the similar texture. So it makes for wonderful sandwiches, and this is one that I thought would work very well and it turns out I was right! It’s very simple with a flour coating with lashings of cajun-style spices and a creamy, gherkin sauce to give it a lovely crunch. The perfect thing for a weekend lunch.
Fried Monkfish Sandwich
Print RecipeIngredients
- For the fish:
- 200g Monkfish Medallions
- 2 tbps Plain Flour
- 1 Tbsp Smoked Paprika
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Cumin
- 1 Tsp Salt
- 1 Tsp Cracked Black Pepper
- Olive Oil, for frying
- For the sauce:
- 2 Tbsp Mayonnaise
- 2 Tbsp Creme Fraiche
- 1 Tsp Horseradish Sauce
- 1 Tsp Salt
- 1 Tsp Pepper
- 6 Small Gherkins
- A few sprigs of Dill
Instructions
Make the sauce by chopping up the gherkins and dill and mixing together with the creme fraiche, mayonnaise, horseradish, salt and pepper.
Mix the flour, paprika, cayenne, cumin, garlic powder, salt and cracked black pepper in a bowl.
Add in the monkfish medallions and coat them thoroughly in the flour.
Place a frying pan over a medium-high heat and add in the oil and heat it up for about a minute. Then add in the floured monkfish medallions, and fry for around 5 to 7 minutes until golden and crisp.
Tip the medallions onto some paper towel and dab off the excess oil.
Cut a soft roll in half, and then put together the sandwich with whatever salad you wish (I went for just lettuce) or with coleslaw, or just with the fish and sauce alone.
