Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Worst Cooks in America
Episode:
Celebrity: Rolling in the Deep
Monkfish and Chips with Remoulade
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- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2257
- Total Fat
- 178 g
- Saturated Fat
- 16 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 32 g
- Cholesterol
- 51 mg
- Sodium
- 2275 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2257
- Total Fat
- 178 g
- Saturated Fat
- 16 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 32 g
- Cholesterol
- 51 mg
- Sodium
- 2275 mg
Ingredients
Remoulade:
Directions
- 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.
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.
