1 1/2 pounds monkfish fillets

1 1/2 teaspoons celery salt

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

1/3 cup mayonnaise

Grated zest and juice of 1/2 lemon

1 stalk celery, finely chopped, plus 1/4 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

Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool.

Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve.

Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips.

Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.