Pan-frying monkfish is just one of the many cooking methods to use with this versatile fish, but is probably the most popular. Due to the high water content of the fish, be aware that fillets may shrink during the cooking process. Make sure that the pan is hot before adding the fish to achieve a nice golden colour.
Metric
Imperial
- 200g of monkfish fillet
- salt
- 1 knob of butter
- 1/2 lemon
Method
Variations
If cooking a very thick fillet of monkfish, consider finishing the fish in the oven after pan-frying. This method virtually guarantees a crispy, caramelised exterior while also ensuring it is cooked through. Alternatively, monkfish can be poached or cooked sous vide before being finished off in the pan.
To protect the fillet during cooking, you can wrap the fish in pancetta or coat in a crust. Marcus Wareing coats his monkfish tails in a chorizo crust before pan-frying, helping to season the fish as it cooks and create the perfect texture.
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