Fried Monkfish & Chorizo - My New Favorite Dish (Day 10)

Today we’re diving into a culinary adventure that’s sure to impress—preparing monkfish with chorizo. As a passionate cook, I’m thrilled to share the process from start to finish.

The dish will feature crispy air-fried potatoes with the skin on, adding a rustic touch. Meanwhile, our main ingredients, monkfish and chorizo, promise a fusion of flavors.

For seasoning, we’re keeping it simple, using just rosemary and a little pepper—no salt is necessary, letting the natural flavors shine.

We’re working with half a pound of monkfish. Fresh is fine, but mine has been aged for about ten days, ensuring a deep and concentrated flavor. To complement the fish, we’re slicing the chorizo, which will provide a flavorful fat base once we toss it in the pan.

This isn’t just about following a recipe; it’s about understanding the ingredients’ unique qualities. The chorizo’s rich oil will play a crucial role as we fry the monkfish, coated lightly in flour and rosemary, creating a symphony of taste in every bite.

How to Cook Fried Chorizo and Monkfish

Ingredients

  • Monkfish: Half a pound, aged for about 10 days.
  • Chorizo: A quarter pound, sliced into 5 mm (approx. 3/8 inch) slices.
  • Potatoes: For air frying, with skin on.
  • Rosemary: Preferably fresh, but powdered can be used.
  • Flour: For coating the monkfish.
  • Lettuce and cherry tomatoes: For garnish.
  • Black pepper: For seasoning; no salt is added.
  • Olive oil: For air frying potatoes and frying monkfish.

Preparation

Potatoes

From this recipe, you’ll get about two large portions. I like to also air fry two large potatoes as a side.

First, slice the potatoes into wedges, and season them with salt and olive oil.

Then, simply set them in an air fryer for 20 minutes on high heat.

If you don’t have an air fryer your oven will do just fine as well. It may take a little longer though.

Chorizo

I’d go with about half the thickness of what I did here.
  • Heat a pan to medium.
  • If your chorizo has a casting, be sure to remove that right away.
  • Cut the chorizo into thin pieces.
  • Add chorizo slices, frying until they release their oils.

Monkfish

  1. Clean: Remove any sinew from the monkfish, particularly the blue parts that impart an undesirable taste.
  2. Slice: Cut the monkfish into pieces approximately 1 cm thick and 2 cm wide.
  3. Season Flour: Mix half to a full tablespoon of rosemary into the flour for coating.
  4. Coat: Dredge the monkfish slices in the seasoned flour.
  5. Fry: Use the chorizo oil to fry the monkfish slices for about 2 minutes per side, adding a touch of oil if necessary to prevent sticking.

Serving

  • Plate the air-fried potatoes along with the fried chorizo.
  • Add lettuce and cherry tomatoes on the side for a fresh component.
  • Season with black pepper to taste.
  • Serve immediately to savor the flavors. This is especially important for the depth added by the aged monkfish.
Yield: 2 large portions

Fried Monkfish with Chorizo

Fried Monkfish with Chorizo

Embark on a culinary adventure with this delicious monkfish and chorizo dish, featuring crispy air-fried potatoes and a burst of flavor from rosemary seasoning.

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

Ingredients

  • 1/2 pound Monkfish, preferably aged
  • 1/4 pound Chorizo
  • 2 Potatoes
  • 2 tbsp Rosemary, fresh or powdered
  • 1/2 cup Flour
  • 1 cup of Cherry tomatoes
  • Salt and pepper, for seasoning
  • 1 tbsp Olive oil

Instructions

1. Prepare the Potatoes:

  • Slice the potatoes into wedges and season with salt and olive oil.
  • Air fry the potatoes for 20 minutes on high heat until crispy.

2. Cook the Chorizo:

  • Heat a pan over medium heat.
  • Remove any casing from the chorizo and slice it into thin pieces.
  • Add the chorizo slices to the pan and fry until they release their oils. Remove from the pan and set aside.

3. Prepare the Monkfish:

  • Clean the monkfish by removing any sinew or undesirable parts.
  • Slice the monkfish into pieces approximately 1 cm thick and 2 cm wide.
  • Mix rosemary into the flour for coating.
  • Dredge the monkfish slices in the seasoned flour.
  • Use the chorizo oil in the pan to fry the coated monkfish slices for about 2 minutes per side until golden brown and cooked through.

4. Serve:

  • Plate the air-fried potatoes and fried chorizo.
  • Add lettuce and cherry tomatoes on the side for freshness.
  • Season with black pepper to taste.
  • Serve immediately to enjoy the flavors, especially the depth added by the aged monkfish.

Notes

Alternatively, you can bake the potato wedges in the oven until they're golden brown.

My mother also likes to eat this dish with mashed potatoes instead of potato wedges, so the possibilities are really endless here.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 719Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 86mgSodium: 1086mgCarbohydrates: 65gFiber: 6gSugar: 4gProtein: 43g

Did you make this recipe?

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Torstein Rottingen
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