Crispy Fried Red Mullet

Indulge in the rich flavors of the Mediterranean with this simple and delightful recipe for Crispy Fried Red Mullet. Perfect for those who enjoy a crisp and savory main dish, this Albanian-inspired recipe involves coating fresh fish in a seasoned flour mixture before deep-frying to achieve a perfect golden finish. Serve with crisp lettuce and carrots for a refreshing touch!

Ingredients

🐟 10-12 small whole Red Mullets, cleaned
🌾 All-purpose flour, enough for coating
🧂 Salt
🛢️ Cooking oil, enough for deep-frying e.g., sunflower or vegetable oil
🥬 Lettuce leaves for garnish
🥕 1 Carrot, shredded or thinly sliced

Instructions

1- Prepare the Fish:

• Ensure the Red Mullet fish are thoroughly cleaned, removing guts and scales.

2- Season the Flour:

• In a mixing plate or bowl, prepare a flour mixture with salt.
• Adjust seasoning to taste.

3- Coat the Fish:

• Coat each fish individually in the seasoned flour.
• Ensure a thorough and even layer.

4- Heat the Oil:

• In a non-stick frying pan, heat the cooking oil over medium-high heat until hot.
• Test by dropping a small piece of flour—it should bubble immediately.

5- Fry the Fish:

• Carefully place the flour-coated fish into the hot oil.
• Avoid overcrowding to ensure even frying.

6- Cook Until Golden:

• Fry the fish on one side until they turn golden brown, approximately 5-7 minutes.

7- Flip and Fry Other Side:

• Using tongs or chopsticks, gently flip the fish to cook the other side.
• Wait for the same golden crispiness, another 5-7 minutes.

8- Drain and Season:

• Once the fish are cooked and crispy, remove them from the pan.
• Place them on a serving tray lined with absorbent paper.

9- Enhance Flavor:

• Immediately sprinkle additional salt over the hot, fried fish.

10- Serve the Dish:

• Serve the fried fish warm.
• Garnish with fresh lettuce and shredded or sliced carrots.

Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Total Time: 20-30 minutes
Servings: Varies
Equipment: Light blue, oval-shaped mixing plate/bowl; dark non-stick frying pan; gas stovetop; black-handled tongs; light blue, oval-shaped serving plate; absorbent paper

Cooking Tips

• Coat each fish one by one to ensure an even distribution of flour.
• Drain excess oil using absorbent paper to keep the fish crispy.
• Salting immediately after frying ensures the best flavor adhesion.

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Crispy Fried Red Mullet

Posted by Waivio guest: @waivio_hivecooking