Delivered frozen They’re boneless and skinless Perfect pan-fried in butter or as part of a fish stew or fish pie   For those who are unfamiliar with monkfish misshapes, they are nice pieces of fish that are left over when we make steaks. They’re boneless and skinless. You could cook them up by themselves - just flash fry in butter - or mix a few packs up to make a fish stew or fish pie.    Top tip: if you prefer your misshapes pan-fried, we recommend you to cook on a high heat, about 5 minutes on each side.    If our monkfish misshapes are out of stock, you should see if we have any monkfish cheeks  on this page .