This blog post was originally posted on June 26, 2015, and was updated on January 25, 2018.
There is no fish as ugly as the monkfish, but as they say, never judge a book by its cover. This recipe for fried monkfish is easy, delicious and very versatile!
Rape (rah-pey) as it’s known in Spanish is a flat fish with an enormous head, long tail and meat that’s firm and fleshy. Common to the Spanish markets and kitchens, this fried monkfish recipe is easy as pie and a perfect addition to the quick weeknight dinner collection!
Note: For this recipe, you will need the tail of the fish. You will notice that this usually goes for twice the price of the entire fish, so if you’d really like a great value, buy the whole thing. Use the head to make a fish broth, and pop any extra fishtail into the freezer for another day. If you’re shopping at a market, the fishmonger will gladly prepare it for you!
- Monkfish tail, cut into strips or medallions
- 1 egg, beaten
- Olive Oil
- Prepare the egg and flour in shallow bowls, beating the egg and mixing the flour with a bit of salt.
- Pour at least one finger of oil into a frying pan and heat over medium-high heat.
- Dip the pieces of monkfish first in the flour, then egg, and fry lowering the heat to medium, until golden brown on each side.
- Remove from pan with a spatula and set on a plate lined with paper towels to drain any excess oil.
- Garnish with fresh parsley, and enjoy with fresh greens or alioli!
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