Crispy Fried Monkfish with Sweet Chili Vinaigrette Salad combines Western and Asian flavors, pairing crispy monkfish with a vibrant sweet and spicy vinaigrette. This dish creates a perfect balance between the golden, crunchy fried fish and a fresh, herbaceous salad. The panko-crusted monkfish stays remarkably tender inside while maintaining its crispy exterior, and the homemade vinaigrette—featuring sweet chili sauce, sesame oil, and fresh lime—adds both zing and depth. Ready in under 30 minutes, it’s an impressive yet approachable dish that works equally well for a quick dinner or special occasion.
What is Monkfish?
Monkfish, nicknamed “the poor man’s lobster,” offers a firm, meaty texture and sweet, mild flavor similar to lobster tail. Found in the Atlantic Ocean along European and North American coasts, this versatile fish excels in frying, grilling, and roasting. Despite its unconventional appearance, chefs prize monkfish in fine dining for its rich taste and adaptability to various cooking methods.
How to Achieve the Perfect Crispy Monkfish
The centerpiece of this dish is the crispy, deep-fried monkfish fillets, coated in light, flaky panko breadcrumbs for maximum crunch. To create the perfect crust follow these steps:
- Season the fish with salt and freshly ground black pepper
- Dredge in all-purpose flour seasoned with garlic powder
- Dip in beaten eggs to help the coating stick
- Deep-fry in vegetable oil until golden and crispy
This method creates an irresistible contrast between the crunchy exterior and tender, succulent fish inside.
The Sweet Chili Vinaigrette – A Bold & Zesty Dressing
The homemade sweet chili vinaigrette elevates this dish with its perfect balance of sweet, tangy, and umami flavors. This vibrant dressing combines:
- Sweet chili sauce for gentle heat
- Rice vinegar for bright acidity
- Soy sauce for savory depth
- Sesame oil for nutty complexity
- Honey for natural sweetness
- Fresh garlic and grated ginger for aromatic warmth
- Lime juice for citrusy brightness
- Salt & black pepper to round out the flavors.
This vibrant vinaigrette drizzled over the salad creates harmony between the fresh ingredients and the rich, fried fish.
A Fresh, Crunchy Salad Base
The bright, colorful salad provides a refreshing contrast to the crispy monkfish, featuring:
- Crisp romaine lettuce as a sturdy foundation
- Julienned carrots for natural sweetness and color
- Thinly sliced red onion for sharp, zesty contrast
- Chopped fresh basil for aromatic depth
- Toasted sesame seeds for nutty crunch
Each ingredient adds its own texture and flavor, creating a dish that’s as beautiful as it is delicious.
Why You’ll Love This Dish
✔️ Perfect fusion of Western & Asian flavors
✔️ Crispy, golden monkfish with a tender inside
✔️ Sweet, tangy, and umami-rich dressing
✔️ Fresh, vibrant salad with aromatic basil
✔️ Great for lunch, dinner, or special occasions
Whether you’re craving elevated seafood or looking for an exciting way to prepare monkfish, this Crispy Fried Monkfish with Sweet Chili Vinaigrette Salad delivers. The interplay of textures and flavors creates a truly memorable meal that will impress any food lover. The contrast between the hot, crispy fish and cool, crunchy salad makes each bite interesting, while the sweet chili vinaigrette ties everything together. Plus, since most of the prep can be done in advance, you can focus on getting that perfect golden crust on the fish just before serving. Pair it with a crisp white wine or cold Asian beer for a complete dining experience.
Crispy Fried Monkfish with Sweet Chili Vinaigrette Salad
4
servings30
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minutesThe Crispy Fried Monkfish with Sweet Chili Vinaigrette Salad is a harmonious fusion dish that combines crispy, golden-brown monkfish with a vibrant, tangy sweet chili vinaigrette. It is served over a fresh and colorful salad of romaine, julienned carrot, thinly sliced red onion, and aromatic basil, garnished with sesame seeds.
Ingredients
- For the Monkfish
1 pound monkfish fillets
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 tablespoon garlic powder
to taste, salt and ground black pepper
for frying, vegetable oil
- For the Sweet Chili Vinaigrette
1/4 cup sweet chili sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1 clove of garlic, minced
1 teaspoon ginger, grated
1 lime, juiced
to taste, salt and ground black pepper
- For the Salad
1 heart of romaine lettuce, chopped
1 large carrot, julienned
1 small red onion, thinly sliced
1/2 cup basil, freshly chopped
for garnish, sesame seeds
Directions
- Make the Sweet Chili Vinaigrette:
Whisk together the sweet chili sauce, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, lime juice, salt, and ground black pepper in a small bowl. - Prepare the Monkfish:
Season the monkfish pieces with salt and ground black pepper. Set up a breading station with three shallow bowls: one with flour mixed with garlic powder, one with beaten eggs, and one with panko breadcrumbs. Dredge each monkfish piece first in the flour mixture, dip in beaten eggs, and coat with panko breadcrumbs. - Fry the Monkfish:
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the monkfish pieces in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels. - Assemble the Salad:
Combine the chopped romaine lettuce, julienned carrot, thinly sliced red onion, and chopped basil in a large salad bowl. - Serve:
Arrange the crispy fried monkfish pieces on top of the salad. Drizzle with the sweet chili vinaigrette. Garnish with sesame seeds and freshly chopped cilantro, if desired.
Recipe Video
SUGGESTED RECIPE: Creamy Monkfish and Potato Coconut Curry
For a rich and comforting take on monkfish, try Creamy Monkfish and Potato Coconut Curry. This dish brings together tender monkfish, velvety coconut broth, and warming spices for a deeply flavorful, satisfying meal. If you love bold flavors, this one’s a must-try!
