Serves 4
-4 cups Spanish extra-virgin olive oil
-4 6-ounce monkfish fillets
-1 lemon, halved
-3 large eggs
-2 cups all-purpose flour
-Sea salt to taste
Heat the olive oil in a deep pot over medium-high heat until it reaches 325 degrees F on a candy thermometer.
Cut each monkfish fillet into 4 medallions and squeeze the juice from the lemon halves over the medallions. Whisk the eggs in a small bowl and pour the flour into another bowl. Working in batches, dredge the medallions in the flour then dip in the egg. Gently drop 4 to 6 medallions into the hot oil at a time.
Using tongs, carefully turn the monkfish pieces over in the hot oil so they brown evenly. Cook for 2-3 minutes then transfer to a paper towel-lined plate to drain. Allow the oil to return to 325 degrees F between batches. Season to taste with salt and serve immediately. |
