How To Make Pan-Fried Monchong At Home

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Sickle Pomfret is another name of Monchong. Hawaiian Monchong is a great source of healthy, extra lean protein. You can prepare fish in several ways.

Pan-Fried Monchong

This recipe of Pan-Fried Monchong is a great choice for preparing a quick meal. When I came to know about this recipe, I realized that there are various ways of cooking Monchong at home. One of the methods of cooking Monchong is to fry the Monchong in a pan.

To make pan-fried Monchong, mix salt, pepper, dill weed, paprika, garlic powder, and onion powder in a bowl. Add flour to it and mix it gently. Then, coat the fish pieces with this mixture. Heat butter in a pan until it becomes foamy. Then, add the fish to the pan and cook each of its sides for 5 minutes. Take it out and serve.

This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.

1. Breaded Pork TenderloinMeat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top, and it’s a home run.

2. Chana MasalaThe dish that I am talking about is quite famous all over India. This recipe goes by the name of Chana masala or Chole masala.

3. Veal Scallopini Tender veal scaloppine dredged in flour and sauteed in butter gets a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

4. Venison StewThis Venison Stew Recipe you have got seasonings like oregano and to add on Worcestershire sauce as well. There are different ways of making Venison Stew. Some add red wine to it as well.

Pan-Fried Monchong recipe

Pan-Fried Monchong Recipe

Pan-fried Monchong is made by coating the Monchong with spices, dill weed, and flour. The fish is then fried from both sides.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 175 kcal


  • Large Pan


  • 3 Monchong Fillets
  • ½ cup All-Purpose Flour
  • ½ teaspoon Salt
  • 7 Lemon Black Peppercorns
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon Dried Dillweed
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 3 tablespoons Butter
  • 6 Lime Wedges


  • In a bowl, add salt, pepper, dill weed, paprika, garlic powder and onion powder. Add flour to it and mix it gently.
  • Then, take a paper towel and dry off the pieces of fish. Coat with with the flour mixture.
  • Take a large pan, heat the butter over a high flame until it starts to foam.
  • Put the coated pieces of fish in the pan and cook each side for 5 minutes.
  • When both the sides of fish are cooked, turn off the flame. Take the fish out of the pan and place it in a serving dish.
  • Let the fish rest for 3 minutes and then serve it.


Perfectly Pan Seared Monchong!


Calories: 175kcal | Carbohydrates: 3g | Protein: 18g | Fat: 10g | Cholesterol: 50mg | Sodium: 200mg | Fiber: 1g | Sugar: 1.5g
Keyword American, Hawaiian, Monchong, Pan-Fried Monchong
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