Do you bastard monkfish a lot when pan fried?

[CityCommuter]

Just that! I bought some monkfish yesterday and plan to pan fry it for tomorrow's dinner. It's not something we usually cook in our house but I've tried it on holiday before and love it because it's not 'fishy' IYSWIM! Anyway I've looked at a few easy recipes of butter, olive oil and white wine but some say to bastard it throughout cooking and others just occasionally! Ideas please...

😂😂😂 best thread title today!

@NiceGerbil

Bastard monkfish are the root of all the world's ills.

That’ll explain how I got food poisoning then.

Will check it’s lineage next time.

Monkfish, ya bass! Glaswegian fish gang rivalry. Sturgeon vs Salmon(d), etc.

Oh I’ve had a rubbish day and this has made me laugh - I thank you. And your bastard monkfish

All monkfish are bastards.

Fact.

Getting the bastard bone out of the monkfish tail is harder than they make it look.

You are not being unreasonable.

It’s a shame it’s parents were unable to may it offishal in the house of Cod.

Thank you op you and your bastard monkfish have cheered me rich up!

Bastard monkfish sounds a bit dirty really doesn’t it

Thank you 😂

and to answer your question I'd bastard it occasionally. sounds right

Now picturing fish with calamari rings on their fins

This has made my night 😆

Thanks for the laughs 😂

m.youtube.com/watch?v=NG9kP82CvJ4

Monkfish: bastardo.

Between the bastard monkfish and the bat shit autocorrect, OP is not having a good day

I'm looking over my messages etc to see if I really do type the word 'bastard' often 🤣 and it seems it's more often than I thought! I'm on my 2nd large glass of wine after seeing my thread title! Anyway should I LTB?

This made me laugh SO much!! Thank you! 🐟

Definitely LTB monkfish…..

Mr Monkfisho Bastardo

I am crying with laughter. Thanks op

It’s a pretty quick cook though so I’d baste it like I baste a steak if at all. I’m seeing plenty of recipes that don’t mention basting.

Twice bastardised monkfish?

Right now I've stopped laughing...I'm no cook but have worked in seafood restaurants that served monkfish (bastard lovely it is) and they always basted it while cooking.