Fried red mullet with oranges and capers
Fried red mullet with oranges and capers | The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now I know th
Southern Fried Mullet Not Hattie Mae’s recipe, but I’m sure it’s very close to it! 6 mullet fillets 1 cup yellow corn meal ½ cup flour Salt and pepper to taste 1 cup of milk Mix the corn meal, flour, salt and pepper in a shallow dish; in another dish put the milk. Dip the fillets, one at a time into the milk and then into the corn meal mixture, pressing the fish to coat well. In a cast iron skillet, that’s all mom would cook in, heat enough oil over a medium high he...
Crispy Breadcrumbed Red Mullet Goujons - These beautifully golden goujons are like fancy fish fingers - so the kids should love them - http://www.fishisthedish.co.uk/recipes/fast-fish/1431-crispy-breadcrumbed-red-mullet-goujons
Blackened mullet | Blackened fish isn’t usually black, but the name comes from the spice mix, which can be used on other things that are then cooked on a hot barbie or pan to colour them more than you would fish. Here, I’ve used a fish grill so I can get more flavour from the smoky coals, and an oily fish that is under appreciated, but goes wonderfully with the robust flavours. The recipe makes a lot of spice mix, but it keeps for a long time in an airtight container in the cupboard.