Greek · Dinner
Crispy Fried Red Mullet
Whole red mullet fillets are dredged in seasoned flour and shallow-fried in olive oil until the skin crackles and flesh stays moist. Served with lemon wedges, garlic skordalia made from boiled potato, and a scatter of fried parsley, the dish highlights the fish's sweet, slightly oily flavor and briny Aegean character.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
30.9gProtein
29.7gFat
24.8gCarbs
1.4gSugar
2.9gFiber
680mgSodium
58mgChol
4.6gSat Fat
870mgPotassium
55mgCalcium
2.1mgIron
1.8mcgVitamin B12
28mgVitamin C
Goes well with
Fresh Lemon Juice with Sparkling Water
local
Greek Ouzo
international
gluten-free-adaptable
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the red mullet fillets dry with paper towel and season both sides with salt and pepper. Set the seasoned flour on a plate.
2
Boil
Simmer the peeled potato in water over medium heat for about 15 minutes until tender, then drain. Crush the garlic and blend with the potato, 1 tablespoon olive oil, and red wine vinegar until smooth.
3
Dredge
Coat the mullet fillets in the seasoned flour, shaking off excess so only a thin even layer remains.
4
Fry
Heat the 1/4 cup olive oil in a skillet over medium-high heat. Fry fillets skin-side down for 2-3 minutes until golden and crisp, flip, fry 1-2 minutes until opaque. Add parsley leaves for the last 15 seconds until bright green and crisp, then lift onto paper towel.
5
Plate
Spoon the skordalia onto a plate, lay the fried mullet fillets on top, scatter over the crisp parsley, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g red mullet fillets, skin on
- 1/2 cup60g all-purpose flour, seasoned with salt and pepper
- 1/2 cup120ml olive oil, for shallow-frying
- 22 small potato, peeled
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil, for skordalia
- 2 tsp2 tsp red wine vinegar
- 11 lemon, cut into wedges
- a small handful of fresh parsley leaves
