|Monkfish fillet||1 1⁄2 Pound (1 Large Fillet)|
|All-purpose flour||2 Tablespoon|
|Salad oil||2 Tablespoon|
|White pepper||To Taste|
Rinse fish and pat dry.
If fillet is encased in a tough membrane, pull and cut off membrane from 1 side of fillet.
Then lay fillet on a board, membrane side down.
With a sharp knife, starting 3 to 4 inches from tapered end of fillet, cut toward tapered end at about a 45° angle to form 1/4- to 3/8-inch-thick slices.
As you come to base of fillet, angle knife to slice flesh free of membrane on bottom.
Slice fillet until you reach thick end and pieces become too short for large slices.
Cut remaining triangular chunk from membrane; discard membrane.
Cut almost through thickest part of chunk; open at cut to flatten.
Place fish slices between sheets of plastic wrap.
With a flat-surfaced mallet, gently and evenly pound slices until about 1/8 inch thick.
Coat fish with flour; lay pieces in a single layer on wax paper.
Place a 10- to 12-inch frying pan over medium-high heat.
Add about 1 tablespoon each of the butter and oil.
When butter is melted, place as many fish pieces in pan as will fit without crowding.
Cook, turning once, until fish is opaque in center (cut to test), 1 1/2 to 2 minutes.
Cook remaining fish, adding more butter and oil as needed.
Sprinkle with salt and white pepper; serve with lemon wedges.