Monkfish Tail
Seafood·intermediate

Monkfish Tail

Yield
Prep
Total
1 tail (serves 2)
5m
17m
gluten-freeketolow-carbnut-freedinnerSpray Surface

Monkfish tail cooks up quickly in the air fryer, with a texture similar to lobster. Removing the membrane is key for the best results. The page below has the short ingredient list, instructions, and recommended air frying time.

Ingredients

  • 1 monkfish tail (about 1 lb), membrane removed
  • Butter or oil
  • Salt, pepper, and your seasoning of choice
Season it upPairs with Simple Salt & Pepper, Herbed Garlic Butter, Old Bay Classic, or Brown Butter SageSee all seasonings →

Steps

  1. 01Check for the thin, purple-grey membrane covering the tail. If it's still on, peel it off. Slide a knife under one edge and pull. It comes off in sheets.
  2. 02Pat dry. Rub with butter or oil and season.
  3. 03Ready for the air fryer.
Monkfish is called "the poor man's lobster" because the texture is dense, meaty, and sweet, remarkably similar to lobster tail. The membrane MUST be removed before cooking. It doesn't dissolve during cooking. Instead, it shrinks, tightens around the flesh, and makes the fish tough and rubbery. Your fishmonger should remove it, but check when you get home. If you see a thin purplish film on the surface, it's still there.
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How to Air Fry It

Temp
Cook
Prep
Flip?
375°F
12m
5m
Yes
  1. 01Preheat air fryer to 375°F (190°C).
  2. 02Remove any remaining membrane from the monkfish tail.
  3. 03Brush with melted butter or oil and season well.
  4. 04Place the tail in the basket.
  5. 05Cook for 6 minutes.
  6. 06Flip the tail over carefully.
  7. 07Cook for another 6 minutes until firm and opaque.

Lightly spray the basket or tray before cooking.

Recipe Notes

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Season it up

Pairs well

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