Pan Fried Red Mullet With Tahini Sauce Recipes

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

Ingredients

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.

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