Annada Monkfish Fry: Simple, Elegant Seafood

Monkfish, often called "poor man's lobster," offers a firm texture and mild, sweet flavor that’s perfect for frying. This recipe focuses on a quick, flavorful coating using our signature Annada Fish Masala and a simple pan-fry technique that locks in the moisture and creates a beautiful, buttery crust.

Yields: 2 servings

Prep Time: 15 minutes

Marination Time: 3 hours

Cook Time: 8–10 minutes

Ingredients

• 2 Monkfish fillets (approx. 6–8 oz each)
• 4 tsp Annada Fish Masala
• $1/2$ tsp Salt (or to taste)
• 2 tbsp Butter (for cooking)

Preparation and Marination

1. Clean and Prepare the Fish: Thoroughly rinse the monkfish fillets. The most important step here is to remove the thin, translucent skin membrane that covers the fillet. If this membrane is left on, the fish will curl aggressively when cooked. Use a sharp knife to lift a corner of the membrane and peel it away gently, using a paper towel for grip if necessary. Pat the fillets completely dry.
2. Create the Paste: In a small bowl, combine the 4 teaspoons of Annada Fish Masala and the $1/2$ teaspoon of salt. Add a very small amount of water (about $1/2$ to $1$ teaspoon) if needed to form a thick, spreadable paste.
3. Coat and Marinate: Evenly coat both sides of the monkfish fillets with the blended masala paste, ensuring every surface is covered. Place the coated fillets in a shallow dish, cover tightly, and refrigerate. Marinate for 3 hours to allow the spice blend to fully penetrate the fish.

Cooking Instructions

1. Heat the Pan: Place a heavy-bottomed pan (cast iron is ideal) over medium-high heat. Add the butter and let it melt until it sizzles and begins to foam slightly. The pan needs to be hot enough to develop a good crust quickly.
2. Sear the First Side: Gently lay the marinated monkfish fillets in the hot butter, ensuring the side that originally had the skin membrane facing down is placed on the pan first. This allows the heat to flatten the fillet.
3. Fry and Flip: Fry this side for $3$-$4$ minutes until a rich golden-brown crust forms. Carefully flip the fillets using a thin spatula.
4. Finish Cooking: Fry the second side for another $3$-$4$ minutes. The cooking time depends on the thickness of your fillet. Use a meat thermometer to check the internal temperature; the monkfish is perfectly cooked when it reaches an internal temperature of 145F (63 C).
5. Rest and Serve: Remove the fillets from the pan and let them rest for a full minute on a cutting board or warm plate. This crucial step allows the juices to redistribute, ensuring the fish remains moist and tender. Serve immediately with a side of lemon wedges.