Deep Fried Red Mullet With Garlic And Parsley Recipes

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PAN-FRIED RED MULLET WITH TAHINI SAUCE



Pan-Fried Red Mullet with Tahini Sauce image

The most popular item on the menu in the fish restaurants along the long Lebanese coast are the deep-fried red mullet that come accompanied by a tahini sauce and very thin crisp deep-fried bread. They are fried whole, coated with flour, but at home I find it easier to pan-fry red mullet fillets.

Yield serves 4

Number Of Ingredients 9

1/3 cup tahini
Juice of 1 lemon
About 1/3 cup cold water
Salt
1/2 to 1 clove garlic, crushed (optional)
8 red mullet fillets (weighing about 3 ounces each), skin on
Salt and black pepper
2 to 3 tablespoons extra virgin olive oil
1 lemon, cut in wedges

Steps:

  • First, make the sauce. Stir the tahini in the jar before using. With a fork, beat the tahini with the lemon juice. It will thicken to a stiff paste. Add the water, beating vigorously until you get the consistency of a pale, runny cream. Then add a little salt and the garlic, if using, and pour into a serving bowl.
  • Season the red mullet fillets with salt and pepper and fry in the oil over medium-high heat, preferably in a nonstick frying pan, for about 2 minutes on the skin side. Turn and cook the other side for half a minute more.
  • Serve the fish at once, with the lemon wedges, and let people pour the tahini sauce on the side.
  • Season 4 fish fillets (5 to 7 ounces each), such as cod or haddock, with salt and white pepper and 1/2 teaspoon ground cumin. Dip the fillets in flour to coat them all over, and shallow-fry in sizzling olive oil, turning over once. Drain on paper towels and serve with the tahini sauce.

DEEP-FRIED RED MULLET WITH GARLIC AND PARSLEY



Deep-Fried Red Mullet with Garlic and Parsley image

Deep-frying is the most popular way of cooking small- to medium-size whole fish, and red mullet (barbunya) are among the most prized. Garlic and parsley enhance their sweet flesh. Ask the fishmonger to clean the fish, but to leave the head on. Serve them with salad or Mashed Potatoes with Olive Oil, Scallions, and Parsley (see page 168).

Yield serves 4

Number Of Ingredients 7

4 red mullet (weighing about 9 to 12 ounces each)
5 garlic cloves, crushed
Salt and black pepper
6 tablespoons chopped flat-leaf parsley
Flour
Olive oil, for frying
To serve: 1 lemon, cut in quarters

Steps:

  • Rub the fish with about a quarter of the crushed garlic mixed with salt and pepper, then stuff them with 5 tablespoons of chopped parsley mixed with the remaining garlic and a little salt and pepper.
  • Roll the fish in flour until they are well covered and deep-fry in sizzling olive oil for about 4 to 5 minutes. Then lift them out and drain on paper towels.
  • Serve sprinkled with the remaining parsley, accompanied by lemon quarters.

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