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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 mins
Cook Time 15 mins
Total Time 25 mins
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.



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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