Among the variety of fish, many gourmets highlight the sultana. A more popular name for this fish is red mullet. The cooking recipes that we would like to offer you today will be very easy and quick, but incredibly tasty.
Many people think that red mullet can only be found in the waters of the Black Sea, but in fact this underwater resident is caught by fishermen both in the Indian Ocean and in Mediterranean waters. Fish, when fried or cooked in the oven, releases quite a lot of aromatic fat. It has amazing taste. That is why gourmets call her the “queen of delicious dishes.”
Fried red mullet with lemon sauce: ingredients
So, did you manage to find this fish at the market? How to cook red mullet so that it is tasty and satisfying? The most common recipe is fried fish. Today we propose not only to fry it, but also to flavor it with aromatic sauce made from lemon and spices.
To prepare you will need:
- 15-20 small fish or 7-8 large ones.
- Two large tomatoes.
- Half a lemon.
- Five large cloves of garlic.
- 100 ml dry white wine.
- One bunch of fresh parsley.
- Fresh sage - a couple of leaves.
- Freshly ground black pepper.
- Salt.
- Breadcrumbs for breading.
- Oil (vegetable or olive) for frying.
- A pinch of sugar.
Cooking process
So, we have red mullet on the table. Recipes for preparing this fish always begin with cleaning. To begin with, we make a cut from the tail to the head, take out the insides and rinse thoroughly under running water. It is not necessary to cut off the head. Cleaned and washed red mullet should be thoroughly salted and seasoned with aromatic freshly ground pepper.
I must say that in this recipe, fried red mullet will be prepared in a slightly unusual way. If we simply throw ordinary fish into a frying pan and fry it, then here the frying process will be preceded by some ritual. We will need to pour enough oil into the frying pan. The secret of frying lies in the garlic, which we also have to fry in a frying pan before adding the fish. When the garlic has released all its juices and aroma, it can be removed from the oil. Now it's the fish's turn. Roll it in the breading mixture and fry in aromatic garlic oil. As soon as a golden brown crust appears, you can turn the fish over. After frying, it should lie for a while in a warm place.
Now you need to prepare the lemon sauce. Wash the prepared greens and chop them thoroughly into small pieces. We cut the tomatoes into rounds. Now we need to simmer the tomatoes and herbs a little over low heat. We take out the tomatoes. Immediately pour white wine into the frying pan, squeeze half of one lemon, add salt and pepper. You can even add a small cube of butter. To neutralize the acidity of the lemon, you can add half a teaspoon of sugar. As soon as the sauce becomes thicker, turn off the heat under the pan.
How is red mullet served? The recipes for this delicacy are so tasty and popular also because this small fish lends itself perfectly to beautiful serving. First we will need to decorate the plate with fried tomatoes, then lay out a layer of fish and sprinkle parsley on top. And only at the final stage, before serving the fish, pour aromatic lemon sauce over it.
Red mullet in the oven with herbs
If for some reason you can’t eat fried fish, but want to try red mullet, then we offer you a dietary (without oil) option. We will cook red mullet in the oven with aromatic herbs. By the way, in Mediterranean countries this fish is baked in the oven as soon as it reaches the cook’s table. In this case, the insides are not removed.
But, you must admit, not everyone will like such exoticism, when something completely inedible is suddenly discovered under a layer of delicious fish meat. We will have gutted red mullet. The cooking recipes we offer today will all start with cleaning the fish. We don't have any surprises planned.
Ingredients
- 400 grams of small fish.
- Salt and pepper.
- One large tomato.
- One large sweet pepper.
- One lemon.
- A bunch of parsley.
- Bunch of basil.
- A couple of cloves of garlic.
- Olive oil.
How to cook
We have already cleaned the fish, now it needs to be salted and seasoned with pepper. In a separate bowl, mix chopped herbs (basil, parsley) and add the juice from half a lemon. Chop the garlic and add it there. You can add a little salt to the sauce, but don't overdo it. Rationally distribute the amount of salt on the fish itself and on the sauce. Now we need to prepare a baking sheet. Foil is spread on it. Before placing on foil, the fish should be thoroughly coated with green sauce.
How to cook red mullet in the oven? How long does it take? These are the most common questions that arise among housewives who decide to pamper their household with something delicious. We answer: the oven should be preheated to 170 degrees. Place the red mullet wrapped in foil envelopes in the oven for twenty to thirty minutes. The fish is served with fresh vegetables. We cut bell peppers into half rings, and tomatoes into large rings. Place aromatic fish in green sauce on one side of the plate, and fresh vegetables on the other.
Conclusion
It must be said that red mullet dishes can be made very diverse just by using different spices and herbs. This fish has a very small amount of calories (only 117 per hundred grams of product), so it is excellent for the daily menu for those who adhere to proper nutrition. Eliminate oil or frying from the recipe, and in the end you will get a dinner full of vitamins and microelements without extra calories.
At a quite conscious, but still very young age, I had a favorite dish. No, it wasn’t cheesecake (which I also really loved), it wasn’t carrots in cream, and it wasn’t even my mother’s version. My favorite dish was small minnows, which in the summer I caught with a fishing rod and brought to my grandmother, and she fried them, rolling them in flour.
This method of preparing small fish is very simple, but no less attractive: golden crispy crust, soft and juicy fish, and absolutely fantastic tails, which I will definitely steal from your plate if you decide not to eat them. This time I prepared fried mullet in this way, but since the recipe itself is as elementary as I don’t know what, we will talk not only about mullet, but also, in principle, about how to properly fry small fish in a frying pan.
Fried red mullet, or how to fry fish in a frying pan
Frying small fish is very simple, but the result is excellent: golden crispy crust, soft and juicy fish, and absolutely fantastic tails. Since the recipe itself is elementary, let’s talk not only about red mullet, but also, in principle, about how to properly fry small fish in a frying pan.
Alexey Onegin
Small fish - it could be a mullet, or it could be the same minnows, smelt, vendace and in general anything that comes to your mind - clean it of scales and gut it. Some people insist that you don’t have to gut the small fish, and this, of course, makes the work a lot easier, but then such a fish will most likely taste bitter, so decide for yourself. Place all the fish in a bowl, add a few pinches of salt and stir to coat evenly.
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The quick breading method, when the food and flour are combined in a bag and shaken several times, is not suitable for fish, as it will all break, so just sift some of the flour onto a plate through a fine sieve, place the fish in one layer and sift a little more flour on top. Dredge the fish in flour, shake off any excess and begin frying.
Frying the fish in a pan is the defining step of this recipe, and it’s all the more surprising that some people don’t pay enough attention to it. So, place a large frying pan on high, but not maximum heat, and pour vegetable oil into it. There should be enough oil so that the fish that ends up in it is at least half covered, and if you fry the fish in several batches, check the oil level before frying a new portion of fish, adding more if necessary.
Before you start frying the fish, the oil must be well heated, and then the moisture contained on the surface of the fish will immediately begin to evaporate. This will create a kind of “air cushion” of steam around the fish, which will prevent the oil from being absorbed into it: the hotter the oil, the less fatty the fried fish will be. The second rule is not to overload the frying pan, it is better to fry the fish in several stages than not to leave space between the fish in the frying pan: in this case, the water will not be able to evaporate quickly and the oil will cool down, and we have already discussed why this is a disaster a little higher.
So, fry the fish, optionally adding a sprig and a couple of crushed garlic cloves to the pan for extra flavor, for 2-3 minutes on one side, then flip and fry for another 1-2 minutes on the other. Remove fish from pan using a slotted spoon or tongs and drain on paper towels to remove excess oil. After this, the fried fish can be placed on a large dish, seasoned with freshly ground pepper, garnished with herbs, and served with lemon wedges. If you are not at a gala dinner, eat with your hands, it tastes better!
Well, if you think this method of preparing fish is too simple, I suggest you watch my video recipe for preparing Far Eastern salmon in sous vide. And certainly subscribe to my channel on Youtube to be notified when new videos are released!
Red mullet is a small sea fish whose meat has a delicate, delicious taste. Many housewives bypass it, not considering such fish “trifles” worthy of the family table. In addition, the cleaning and gutting process raises concerns. And completely in vain! There are excellent recipes for preparing sultana fish, as it is also called, which are suitable for a holiday treat, a picnic, or just for every day, for lunch or dinner. And the recipe for gutting and preparation is quite simple.
Let's get acquainted with the small fish
Red beard, sultana, barbunka, barbunya and even mule are all names of the same type of fish. Some confuse mullet with capelin and even sprat, while others even consider it a river inhabitant. In fact, this fish is caught in the warm waters of the Mediterranean and Black Seas. At one time it was very popular in Ancient Rome and Turkey; it was served at the table of emperors and sultans. Although in those days they preferred to use large sea fish to prepare royal treats, small ones were considered the food of the poor.
In fact, red mullet meat is tender and tasty; after cooking it becomes a pleasant pink color. At the same time, it is not necessary to gut and clean it, and you do not need to cook it for a long time, otherwise it will become dry. There are a variety of recipes for making red mullet. We must admit that the most delicious recipe is also the simplest, it’s just sultana, fried until crispy in a frying pan.
But the recipe has its own subtleties; if you violate them, the red beard will turn out not so appetizing and crispy on top, but juicy and tender inside. The chef of an Odessa restaurant is ready to reveal his secrets of how to cook red mullet simply in a frying pan, and below are non-traditional cooking recipes that are also definitely worth trying.
Classic version
So, first you need to find fresh fish, but if you can’t find one, fresh frozen fish will do.
Ingredients:
- flour for dredging fish;
- salt and pepper to taste;
- fresh lemon juice;
- vegetable oil for frying;
- fresh herbs for garnish.
At first glance, everything is simple and banal. And very inexpensive, which is very valuable. But here come the little secrets and tricks that make this recipe special.
The first trick: to coat the fish, it is better to use not just wheat flour, but flour combined with the same amount of starch. This is the key to an airy and at the same time crispy crust. You can experiment with rice flour.
Trick two: you need to fry fish only in a thick-walled frying pan or even cast iron, sparing no oil. In a regular frying pan with a non-stick coating or in a deep fryer, the result is completely different, tested!
Trick three: it will be revealed later in the recipe during preparation.
Cooking method:
Bon Appetit! You can serve red mullet plain, with lemon, or you can prepare sliced vegetables and mashed potatoes.
Oven version with lemon and aromatic herbs
Ingredients:
- olive oil;
- several cloves of garlic;
- half a bunch of parsley;
- one or two lemons;
- several sprigs of thyme;
- salt and pepper.
Cooking method:
Mediterranean option
And this recipe is for real gourmets. Except for the fish itself, which for this recipe needs half as much, that is, 250 g.
Red mullet is my second favorite fish, after sea bream. Red mullet meat is very tender and juicy, especially if you buy small fish. You can stew this fish, but it’s best to simply fry it and enjoy it to the fullest.
Previously, red mullet was served to the sultans and it cost a lot of money. Now red mullet is a fairly affordable fish with a reasonable price.
Today I will tell you how to fry red mullet in a frying pan the Cretan way. There is nothing complicated. Most of the time will be spent cleaning the fish.
Let's prepare all the products according to the list and prepare fried red mullet.
Use a special knife to remove scales from the fish. Then we carefully cut the bellies and remove all the insides. Wash the fish well outside and inside. Dry it with paper towels.
In a bowl, mix flour, salt and ground black pepper. Dredge each fish on all sides in flour and spices.
Heat all the vegetable oil in a frying pan, let it heat up and then place the red mullet carcasses in one layer in the frying pan. Fry the red mullet in a frying pan for 4-5 minutes on each side over medium heat.
Place the finished red mullet on a paper towel to remove excess oil.
Fried red mullet is ready! Serve it with rice or fresh vegetables.
You can serve fried red mullet festively, in portions, with fresh vegetables, arugula and balsamic glaze.
Bon appetit!
Meet the red mullet. For unknown reasons, it is a rare guest on our table, although chefs value such fish. There are several secrets to cooking red mullet. Recipes are chosen depending on the type of fish (big beard, mule, sea snipe, goat, red beard), but in the end the result on the plate is the same.
In a nutshell, what kind of fish is this: tender and tasty flesh, it cooks quickly, and during cooking it acquires a noble, pale pink hue. In size it is compared to capelin, but in terms of taste there are no comparisons. Red mullet is a delicacy.
In a number of countries it is also called “Sultan Ibrahim’s fish.” Therefore, in Russia they gave it a second name, which is often found in cooking - sultana. Although she is a foreigner, she fell in love with the Russians.
Gourmets claim that neither salmon nor trout can be compared with the small inhabitants of the seas. Red mullet contains a special fat, the taste of which is incomparable to anything else. Fat gives flavor to all the ingredients in the dish and makes the flesh tender.
Most people like it fried, although it can be prepared in different ways: frying, steaming, baking, grilling, boiling fish soup. You can also smoke and preserve it like sprat. Sour berry mousses and sauces, cranberries and lingonberries, honey filling with a lot of spices and herbs add a pleasant aroma to the fish.
Ideally, look for a fresh, just caught specimen. You can’t buy this at every market, so you can replace it with frozen one. But do not defrost in the microwave, hot water or close to the radiator. Simply set on the counter ahead of time to defrost at room temperature.
Gut it or not - decide for yourself. After all, this resident of the seas lacks a gallbladder. And it itself is so small that you don’t want to spoil the shape. In addition, liver, which has a delicate taste, is of value to gourmets.
Usually one scale is removed from the fish; those who are too picky remove the entrails, but the tail and head always remain. The scales are removed with one finger movement. It is better to make the breading for it from a mixture of flour and starch; the crust will turn out unique. If the budget for the dish is not limited, sprinkle with crushed nuts. Nourishing and incredibly tasty. For cookware, choose a cast iron frying pan or one with thick walls.
Fried red mullet with lemon sauce
A simple recipe that can be found in all countries where this type of fish is caught is ideal from the point of view of fish cooking.
- 8 large plumes, take more small ones
- 2 tomatoes
- Half a lemon
- Garlic – a few cloves
- Light dry wine – 100 ml
- Fresh parsley, sage
- Vegetable oil
- A pinch of salt and sugar
- Bread crumbs
The first step is cleaning the fish. We remove only the insides and rinse.
Bring the oil to a boil, but do not rush to add the carcasses. First we give it a garlic aroma in a frying pan.
Sprinkle each sultana with crumbs, place in a boiling base and fry.
The sauce will take longer. Chop fresh herbs, chop tomatoes into circles and sauté together. We keep it on the fire for a while, after which we take out the red vegetable, pour the alcohol into a container and squeeze the lemon. If you add sugar, the harshness of the acid will decrease. To make the liquid thicker, cool slightly and pour over the red mullet. Soft tomatoes - for garnish.
The most delicious sultana in the oven is prepared according to different recipes; you can prepare the same lemon sauce.
Red mullet in the oven with herbs
- 4 medium plumes
- Parsley, cilantro, basil
- Lemon
- 1 tomato and bell pepper each
- Garlic
- Vegetable oil and spices
The sultana needs to be washed, peeled, and ready for stuffing.
We combine the ingredients into a fragrant filling: chopped herbs, squeezed lemon juice, spices and oil filling.
Rub the inside of each fish with green paste. Place on a sheet of foil and wrap protective material around it.
Raise the heat to 170 degrees and bake for half an hour.
We cut vegetables. Serve with a fish dish as a side dish. We add a piece of lemon to each carcass for garnishing.
Recipe for red mullet in Alexandrian style
- Kilogram of fish
- Tomatoes – 5 pieces
- Vegetable oil
- Garlic – a few cloves
- Ground crackers
- Green sprigs of herbs
You will need tomato pulp without peel and seeds. Cut into large pieces and fry. Salt, season with garlic, add chopped herbs.
First, roll the fish in flour and fry it. Place the golden product in the middle between the tomato dressing and sprinkle with breading and herbs on top. Keep in the oven until the top of the multi-layer dish is browned.
Fried red mullet in breadcrumbs
- Red mullet – 600 gr
- Handful of flour
- Ground crackers
We twist the prepared fish carcasses into rings and put several on wooden skewers at once. Salt, sprinkle with flour. Then dip into the beaten egg mixture and secure the crust with breadcrumbs.
Frying method, like deep frying. We don’t let the preparations sizzle for long; the pulp cooks quickly. Then we remove it from the wooden base, put it on a plate and come up with a side dish. These can be legumes, vegetable salads, branches of fresh grass.
Recipe for red mullet with white wine, onion and rosemary
- 4 large fish
- Salt and allspice from a pepper shaker
- Olive oil – 3 tbsp.
- Dry light wine – 2 tbsp.
- Lemon (cut into slices and a little squeezed juice)
- Shallots – 2 pieces
- Rosemary branch
- Bibb lettuce – 1 piece
Place the ingredients on a non-stick pan, the bottom of which is lined with parchment paper.
Season the fish carcasses with seasonings and arrange them.
Mix alcohol, lemon juice, olive oil in a separate container. Pour over the fish and sprinkle finely chopped shallots and rosemary on top.
Baking time for the fish delicacy is 20 minutes.
Let's prepare a head of lettuce. Wash each leaf, dry it and distribute it onto serving plates. Place the finished dish on a green base. Pour over the fish oil remaining on the baking sheet for juiciness.
Cambodian red mullet fish
- 0.5 kg red mullet
- Light dry wine – 4 tablespoons
- Flour – 100 gr
- Garlic – 5 cloves
- 0.5 kg tomatoes
- Olive oil – 4 tablespoons
- Parsley and saffron
In the traditional way, fry the fish on the stove.
The secret of the recipe is in the spicy sauce. Trim the pulp of the tomatoes, dividing them into cubes. To stew vegetables you need a saucepan. Stew the tomato slices with garlic, chopped herbs, and pour some alcohol in there. A subtle spicy scent can be achieved in just a few minutes, do not over-expose.
Place the fish on an oven sheet, pour in the tomato marinade and keep it in a dry, hot place for a little while. Parsley and saffron permeate the dish at temperature, leaving a unique aftertaste. And when ready, sprinkle with fresh cuts.
Grilled red mullet recipe
- 8 whole carcasses
- Bunch of parsley
- Olive oil
- Salt and pepper
Following this recipe, only the scales are removed from the fish without gutting. We leave the salting for last, and first we chop the green branches. To make them release juice, remember to manually. Add the oil ingredient. Stir and let the fish soak, laying green layers on each fish.
Grill the fish until crisp on each side. If you don’t have a grill at hand, cook the red mullet in a grill pan in the same way.
Baked golden mullet
- Several sultanas
- Turmeric - small spoon
- Lemon – zest and separately squeezed juice
- Ground ginger - small spoon
- Olive oil
Soaking the fish will take more time. And she prepares quickly. We thoroughly clean the fish carcasses and blot them with a napkin.
In the marinade, combine yellow spicy powder (it will give the fish a golden hue), ginger powder, oil, and squeeze out the citrus fruit. Rub the main product with this mixture and leave to marinate.
Rice and salad are suitable as a side dish for hot and sour dishes.
Red mullet baked in foil with herbs
- 5 fish
- From herbs: cilantro, parsley, thyme
- Garlic
- Olive oil
- Ground pepper and salt
We remove scales from the carcasses and wash them.
For the marinade, mix olive oil, chopped bunches of cilantro, parsley and thyme (take the leaves). Pour in citric acid and squeeze out the garlic cloves. Bring the mixture until smooth, coat each red mullet. We pack the carcasses separately in foil, wrap them and put them in the oven. We wait a little less than an hour for the dish to cook.
Each package is a portion, and you can put it on the table in a package with a slice of lemon.
Sultana in Livornian style
- Fresh red mullet – 300 gr
- Bunch of parsley
- Glass of olive oil
- Glass of dry white wine
- Anchovies – 3-4 pieces
- Capers - tablespoon
- Pine nuts – tablespoon
- clove of garlic
- Allspice ground
The fish are taken with their heads, gutted from the inside and without scales.
Drizzle with oil and place the seafood in a fireproof container.
Grind the sauce with a blender. First, chop up fresh grass, then capers, anchovies, and some nuts. Pour in wine and olive oil. Turn the device until the contents turn into cream.
Spread the sauce over the fish layer. Decorate with the remaining cedar fruits.
Cooking time: 15 minutes at medium oven temperature.
Red mullet with ginger and oranges
- 2 large fish carcasses
- Coriander (seeds)
- Olive oil – 2 tbsp. spoons
- 3 oranges
- Anise – 2 pieces
- Ginger root piece
- A glass of peanut butter
- A couple of cilantro branches
We wash the fish inside and out with cold tap water. Let's dry it.
Coriander is needed in toasted powder. To do this, fry the seeds in oil, when they give off the aroma and darken, remove the grains on the table and crush them into crumbs.
Squeeze the juice from a couple of oranges and pour into a saucepan. Evaporate excess liquid until a quarter cup remains.
To the rest of the sauce add two star anise, ground coriander and olive oil.
Remove the peel from the remaining citrus and select the pulp without films.
We also heat the peanut butter until it sizzles. Fry the salted red mullet until cooked.
The dish is served with a complex and intricate garnish of boiled ginger, cilantro leaves, orange sauce, into which slices of fresh citrus are also dipped. Salt to taste.
Lentils with cranberries and red mullet
- 150 g lentils
- Red onion
- Celery stalk
- Dried cranberries - one tablespoon
- 2 carrots
- Bacon – 20 gr
- Olive oil – 50 g
- Red mullet fillet – 200 gr
- 2 lemons
- Bunch of parsley
- Thyme – 1 stem
- Bay leaf
- small tomato
- Salt and pepper
We make sautéing using bacon. Finely chop so that it can be heated in a frying pan. Grate the carrots, chop the onion into half rings, and chop the celery into squares.
Fry the food in olive oil, after some time add the lentils. Fill with water and continue to simmer the vegetable mixture. The next ingredient is cranberry. Add enough liquid to cover the roast. Simmer until the products are ready.
Separately cook the remaining ingredients. Coarsely chopped carrots and onions, celery, parsley branches, tomato, thyme, salt and pepper. Simmer until the broth becomes rich in color and the vegetables soften. Later add the fish product and cook for a few minutes.
The dish turns out to be dietary, boiled, so it can be eaten by both children and people on a diet. Place some fish and some lentils with vegetables on a plate.
Recipe for red mullet on a bed of hummus
Refined additives, spices, sauces - this is what red mullet loves. Its unusual taste is complemented by products with pronounced flavor nuances. Guests don’t eat this every day.
- 0.5 kg fish
- Hummus – 300 gr
- Vegetable oil – 300 g
- Wheat flour - 100 gr
- Salt and ground allspice
Dip in flour mixture, mixed with pepper and salt.
Heat the oil and keep the fish in the fat until golden brown on both sides.
There will be a lot of fat, so let it drain or soak into a paper towel.
Spread the warmed hummus on a plate, generously sprinkling with chili and cedar fruits. Place the fish on top and place a quarter of a lemon on the plate with them so that you can squeeze them out.
This dish goes well with eggplants and olives.
Baked red mullet with tomatoes and garlic
- 2 fish carcasses
- 3 tomatoes
- Garlic – 2 heads
- Rosemary
- 4 tablespoons olive oil
- Salt and black pepper
- Rice (it is better to take long grains or in bags)
Boil the cereal in salted water.
There is not much hassle with fish. Clean, dry, rub with salt.
We cut the tomatoes into slices.
Let's do this with garlic: peel and chop half of the cloves into crumbs, leave the second part in the peel. Add both to the tomatoes. Fill with oil, salt, pepper, add rosemary. Turn the ingredients with a spoon, turning them into a kind of salad.
Pour the vegetable mixture into a baking tray and place fish in places. Place in the oven to bake. Check readiness after 20 minutes.
Place the slightly softened side dish and seafood on a plate, sprinkle with a mound of rice and take a sample.
Red mullet with lemon-spicy sauce
- 8 medium or 16 small individuals
- 2 large juicy tomatoes
- Half a lemon
- Glass of white wine
- A few cloves of garlic
- A piece of butter
- Sage leaves
- Bunch of parsley
- Ground pepper powder
- Olive oil
- Ground crackers
- A pinch of granulated sugar
Sprinkle the fish stock with salt and pepper.
Making garlic butter. Heat and fry the crushed slices, as soon as they darken, remove.
Dredge the mullet in breading and quickly place it in a hot frying pan. They fry quickly; as soon as a brownish tint appears, remove them.
Making the sauce is more difficult. Tear the sage and parsley leaves by hand. We don’t make the tomatoes too small; circles of the full diameter will do. We put both ingredients to simmer on the stove over low heat so that the edges of the products only slightly set, but do not fall apart.
Part of the side dish is ready. We remove the tomatoes onto plates and continue to perfect the sauce. Pour alcohol into what remains in the frying pan, squeeze out the juice, and a piece of butter. The mass should thicken depending on the temperature. If it turns out too sour, dilute with sugar.
Serving the dish is difficult. We place the fish on the circles of tomatoes, pour the marinade on top so that it lingers at the top and is visible, and we complete the picture with green leaves.
Recipe for red mullet with cheese
- 100 g cheese
- 2 sultans
- 2 fleshy tomatoes
- 2 onions
- A piece of lemon
- Several branches of parsley
- Olive oil – 3 tablespoons
- Dry white wine – 100 ml
- Nutmeg
- Spices: bay leaf, black pepper, salt, ginger
We rid the fish of its offal, remove the fins and gills. Sprinkle with a collection of spices for impregnation: grind pepper, nutmeg, ginger. If you like specific herbs, add them. This type of seafood loves specific additives.
Rub each carcass, add bay leaves, lemon slices and parsley leaves to a cup. Marinate for as long as time allows.
While the main product is in the refrigerator, chop the onions into rings and fry in oil.
It's time to cook the seafood. Choose a cookware - frying pan or grill. In both cases, the fish will turn out amazing. Fry for five minutes on each side.
Place the half-cooked red mullet in an oven dish, generously sprinkle with herb leaves, and cover with sautéed onions. We create the top layer from large tomato segments, and pour the remaining marinade here.
We place the multi-colored splendor in the heat so that the products immediately begin to produce juice. After half an hour the dish is ready. We keep it in the oven a little longer so that the cheese shavings melt, sprinkle them at the end.
Subtle fish oil with a hint of cream cheese adds unique flavor to this simple dish.
Fried red mullet with melted cheese
- A kilogram of fish of the desired variety
- 2 processed cheese
- Cayenne pepper
- Olive oil
The composition is simple, the preparation is also simple, but there are secrets in this dish.
We clean seafood only from scales and giblets, and wash it from blood. We salt the inside and the skin.
Cut the soft cheese into tonic slices, rinse the pepper with water. We line each carcass inside with cheese slices and a pod of pepper.
Fry in the usual way in hot oil on both sides. If you pour olive oil into the pan rather than vegetable oil, the result will be much tastier.
Peppered red mullet is eaten with vegetables, boiled rice or mashed potatoes.
There are many specific seasonings in the recipes. Given the assortment of our stores, the composition can be simplified. In winter, we replace hard-to-find herbs with parsley and dill. If there is cheese in the recipe, creamy processed substitutes will work. And during the harvest season, the side dish is cheaper with what has grown in abundance: pumpkin, zucchini and eggplant, etc. Grilled or slightly poached vegetables go better with seafood than raw ones.
As for eating fish parts, modern gourmets do not deny themselves the pleasure of crunching on a large red mullet head. To make the hard part appetizing, it is fried until soft and brown. Do the same with the tail. You can eat small fish in dry and dried form; it also goes well with foam. Bon appetit!
