Welcome to our Norwegian kitchen. Here, the simplicity of air frying transforms cooking into an art form. Today, we embark on a delectable journey with a succulent seafood star—the monkfish—elevated by a dance of fresh ingredients and a touch of air fryer magic.

Imagine infusing the rich flavors of aged monkfish with the crisp texture of air-fried potato wedges. All married together by a homemade butter sauce bursting with garlic, lime, and a hint of thyme.

With each step crafted to enhance the fish’s natural flavors, you’ll create a meal that’s not only mouthwatering but also surprisingly straightforward.

As we prepare this ocean delicacy, you’ll learn how to expertly cube the fish for even cooking, balance the seasoning for optimum taste, and utilize the convenience of your air fryer to achieve perfection.

Crispy Airfryer Monkfish: Quick & Easy Dinner Delight (Day 13)

The process is engaging, the ingredients are fresh, and the results? Utterly unforgettable.

So, roll up your sleeves and let’s get started on crafting a gourmet dish that promises to delight your palate and impress at any dinner table.

Required Ingredients

Here are all the ingredients you need! Super easy.
  • Monkfish:
    • 1/2 pound of monkfish (aged if possible)
  • Vegetables:
    • 1 potato
    • 1 clove of garlic
    • 1 sprig of thyme
    • 1 lime wedge (for garnish)
  • Seasonings:
    • Salt (about 1/2 teaspoon)
    • Pepper (to taste)
  • Fats:
    • 1 tablespoon of butter
    • Extra virgin olive oil (1/2 tablespoon)

Potato Wedges

Make sure you cut the potato into proper small wedges or it won’t be done in ages.

Before diving into the monkfish preparation, I start by cutting up a potato for air frying. Here’s how you should prepare your potato wedges for an impeccable side:

  • Quantity: Aim for about a potato’s worth to accompany the monkfish. These quantities will make one large or two small portions.
  • Preparation: Slice the potato into wedges. I prefer this shape because it provides a good surface area for crispiness.
  • Air Frying:
    • Temperature: Set your air fryer to 360°F (180°C).
    • Time: Wedges need approximately 20 minutes to reach the desired crispiness.

As for the seasoning for the wedges, keep it classic:

  • Spices: Generously season with Salt and Pepper to taste.
  • Oil: Coat with a bit of extra virgin olive oil for that perfectly golden exterior.

While your potato wedges are cooking, let’s advance to the monkfish preparation. Once the wedges have fried for 10 minutes, there’ll be enough space to add the monkfish in, but we’ll discuss the monkfish part later.

Remember, halfway through cooking, take a moment to shake the basket or move the wedges around. This ensures even cooking and the ideal texture.

Once fully cooked, the wedges should be a delightful accompaniment to the seasoned monkfish—crispy on the outside and fluffy on the inside.

Cleaning and Cutting the Monkfish Fillets


Before cooking your monkfish, it’s essential to prepare it properly.

  • Inspect the fish for any sinew or impurities.
  • Remove these imperfections to ensure a clean taste.
  • The monkfish I used for in the photos/video was aged for 13 days, which makes it soft and enhances the flavor significantly. But fresh is fine too.

Cutting into Cubes

To prepare the monkfish for air frying:

  • Cut the monkfish into cubes, approximately 1 inch in size. This should be perfect for adding to the air fryer when the potato wedges are halfway done.

Creating the Sauce

Before adding your monkfish to the air fryer, it’s essential to create a flavorful sauce that will coat each piece and infuse it with aromatic goodness.

Begin by prepping your ingredients, ensuring you have a tablespoon of butter, a clove of garlic, a sprig of thyme, salt, pepper, and extra virgin olive oil on hand.

  • Step 1: Melt the butter. Place it in the microwave for around 20 seconds until it’s adequately melted.
  • Step 2: Prepare the aromatics. Crush one garlic clove and mince it finely. Take thyme, chopping it to release its flavors.
  • Step 3: Combine the seasonings. In the melted butter, mix in the minced garlic and chopped thyme with about half a teaspoon of salt and a more generous helping of pepper for an extra kick.
  • Step 4: Incorporate olive oil. Add half a tablespoon of extra virgin olive oil to the mix. This will help to create a smooth, cohesive sauce.
  • Step 5: Mix with the monkfish. Immerse your monkfish cubes in this sauce, ensuring each piece is thoroughly coated.
  • Step 6: Cook and baste. As the fish cooks in the air fryer, utilize any remaining sauce both at the beginning and again midway through frying to baste the fish, ensuring maximum flavor.

In addition to this sauce, squeeze a bit of lime juice over the cooked monkfish before serving to add a zesty note.


Once your potato cubes have air-fried for 20 minutes at 360°F (180°C), And the fish have had 10 minutes to cook, turn off the air fryer and start plating. This way both the wedges and fish should be hot and fresh.

Finishing Touches:

  • Once done, serve the potatoes and monkfish on a plate.
  • Squeeze a wedge of lime juice over the fish for added zest.
Yield: 1 portion

Air-Fried Monkfish With Garlic Butter Sauce

Air-Fried Monkfish With Garlic Butter Sauce

Welcome to our Norwegian kitchen, where simplicity meets culinary artistry. Join us on a delectable journey as we transform monkfish into a succulent masterpiece, perfectly complemented by crispy potato wedges and a luscious garlic butter sauce.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1/2 pound monkfish fillet
  • 1 Potato
  • 1 clove of garlic
  • 1 sprig of thyme
  • 1 wedge of lime (for garnish).
  • Salt and Pepper to taste.
  • 1 tablespoon of butter
  • 1/2 tablespoon Extra Virgin Olive Oil


Potato Wedges:

  • Preparation: Slice the potato into wedges for optimal crispiness.
  • Air Frying: Season with salt, pepper, and olive oil, then air fry at 360°F (180°C) for approximately 20 minutes, shaking halfway through for even cooking.

Cleaning and Cutting the Monkfish:

  • Cleaning: Ensure the monkfish is free of sinew or impurities for a clean taste.
  • Cutting: Cube the monkfish into 1-inch pieces, perfect for air frying alongside the potato wedges.

Creating the Sauce:

  • Melt Butter: Microwave the butter for about 20 seconds until melted.
  • Prepare Aromatics: Crush and finely mince a clove of garlic, and chop the thyme.
  • Combine Seasonings: Mix the melted butter with garlic, thyme, salt, pepper, and olive oil to create a cohesive sauce.
  • Coat Monkfish: Thoroughly coat the monkfish cubes with the prepared sauce, ensuring each piece is well-covered.
  • Cook and Baste: Air fry the monkfish, basting with the remaining sauce at the beginning and halfway through cooking for maximum flavor infusion.
  • Final Touches: Squeeze a wedge of lime juice over the cooked monkfish for a zesty finish.


  • Serve Hot: Plate the crispy potato wedges and perfectly cooked monkfish.
  • Garnish: Add a wedge of lime for a fresh, citrusy touch.
  • Enjoy: Indulge in the delightful combination of flavors and textures in this elevated air-fried dish.


If you start by frying the potato wedges you should have enough time to prepare the monkfish and the sauce in ten minutes, so you can fry the fish and potatoes together for the remaining ten minutes.

That way they will both be ready at the same time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 795Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 186mgSodium: 504mgCarbohydrates: 45gFiber: 6gSugar: 3gProtein: 70g

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Torstein Rottingen
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