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Ingredients
  • 1 ½ pounds monkfish fillets
  • 1 ½ teaspoons celery salt
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • ⅓ cup mayonnaise
  • Grated zest and juice of ½ lemon
  • 1 stalk celery, finely chopped, plus ¼ cup chopped celery leaves
  • 4 split-top hot dog rolls
  • Bibb lettuce leaves, for serving
  • 3 tablespoons chopped fresh chives
  • Dill pickle spears, for serving
  • 4 cups barbecue potato chips
Steps
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