Mullet is a flock of marine fish that lives along the coast at shallow depths. This fish has a different name - the sultana, which it received due to the fact that only the sultans were allowed to eat it because of the wonderful taste. This fish is tender, slightly sweet in taste, slightly resembling crab meat. The mullet is delicious in absolutely any form - smoked, stewed, fried in a pan, grilled, salted. Food lovers claim that the most delicious is fried red mullet.
Pick your recipe
You will need
-
- For fried red mullet:
- 6 reel
- 25 grams of flour
- 1 egg
- 1 lemon
- 250 grams of tomatoes
- 30 grams of olive oil
- ground black pepper and salt to taste
- 2 garlic cloves
- cooking oil
- For mullet in foil:
- 4 mullet
- two lemons juice
- butter
- pepper
- salt to taste
Instruction manual
1
Rinse the mullet in running water, carefully clean the scales and roll it in flour with an egg.
2
Heat the oil in a frying pan, then dip the mullet into it and fry until golden brown.
3
Drain the oil, pepper to taste and salt the fish.
4
Sauté the halves of the tomatoes in olive oil in another pan. Sprinkle generously with finely chopped garlic.
5
Place the fried fish in a dish, put the fried tomatoes and lemon slices around.
6
Try to cook the mullet in foil. Rinse the rolls, clean of scales.
7
Pour each mullet generously with lemon juice, sprinkle with pepper and salt to taste.
8
Wrap each small fish individually in foil, pre-coating it with butter. On each mullet for flavor and beauty, you can put a thin lemon slice on top.
9
Roll up the foil as tightly as possible. Place the mullet for 20 minutes in an oven warmed to 120 degrees. When baking, red mullet gives all its delicious taste - juicy, tender - without a trace. Serve the finished fish directly in the foil.
note
Before cooking, the mullet can not be gutted, since it does not have bile.
The flesh of this fish is replete with high-calorie easily digestible protein.
Fresh red mullet has a red color with overflows, if the fish is dull, then it is of the second freshness. For cooking, take only fresh fish.
Useful advice
Small frying mullet is more suitable for frying, while large mullet is more suitable for baking in foil. Gourmets claim that the smaller the red mullet, the tastier it is.
It is possible to fry the mullet in a different breading, it turns out very tasty fish in a nut breading.
Fried red mullet successfully combines to taste with fresh cucumbers and fried potatoes.
This fish is most suitable for tomato-based sauces, for example, gazpacho. Sour berry sauces, in particular from cranberries or cranberries, are perfectly combined with red mullet.