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.
- 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.
Calories: 175kcal | Carbohydrates: 3g | Protein: 18g | Fat: 10g | Cholesterol: 50mg | Sodium: 200mg | Fiber: 1g | Sugar: 1.5g