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 black pepper and a creamy, gherkin sauce to give it a lovely crunch. The perfect thing for a weekend lunch.
Fried Monkfish SandwichPrint Recipe
- For the fish:
- 200g Monkfish Medallions
- 3 tbps Plain Flour
- 1 tsp Salt
- 1 tbsp Cracked Black Pepper
- Olive Oil, for frying
- For the sauce:
- 1 tbsp Mayonnaise
- 1 tbsp Creme Fraiche
- 1 tsp Horseradish Sauce
- 1 tsp salt
- 2 - 3 Small Gherkins
Mix the flour, 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.
Make the sauce by chopping up the gherkins and mixing together with the creme fraiche, mayonnaise, horseradish, and salt.
Cut a soft roll in half, toast in a dry pan for a minute, and then put together the sandwich with some lettuce and tomato, if you wish, or just with the fish and sauce by itself.