![]() Make sure you pat the fish dry beforehand - this will help to get a good colour on the flesh and a good crack of pepper and sprinkle of salt is also a must. Pan-frying works really well with monkfish as it’s so meaty. If you don’t remove the membrane it will shrink during cooking and cause the monkfish to distort and become tough. ![]() Pull off the thin membrane that encases the fillets, releasing it with the knife where necessary. Remove the two fillets by cutting along either slide of the thick backbone with a sharp, thin-bladed, flexible knife, keeping the blade as close to the bone as you can.Ĥ. Grab hold of the wider end of the tail in one hand and the skin in the other and briskly pull it away, down over the tail.ģ. Release and pull back some of the skin at the wider end of the tail so that you can get a sharp, flexible-bladed knife underneath to cut through the fine dorsal spines.Ģ. First remove the skin from the monkfish tail. If you purchase a whole tail with the skin on, you’ll need to follow these steps to prepare it for cooking (alternatively, ask your fishmonger to do the hard work for you – we always sell it ready to cook).ġ. As mentioned above, the tail has one central bone that divides two fillets. ![]() Monkfish tend to landed without their rather scary, over-sized heads in tact – which means most monkfish is available to buy as a tail. ![]()
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