The red mullet is a marine schooling fish that lives along the coast at shallow depths. This fish has a different name - sultanka, which it received due to the fact that only the sultans were previously allowed to eat it because of its wonderful taste. This fish is tender, slightly sweetish in taste, somewhat reminiscent of crab meat. Red mullet is delicious in absolutely any form - smoked, stewed, fried in a pan, grilled, salted. Gourmets claim that the fried red mullet is the most delicious.
It is necessary
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- For fried red mullet:
- 6 red mullets
- 25 grams of flour
- 1 egg
- 1 lemon
- 250 grams of tomatoes
- 30 grams of olive oil
- ground black pepper and salt to taste
- 2 garlic cloves
- vegetable oil for frying
- For red mullet in foil:
- 4 red mullet
- juice of two lemons
- butter
- pepper
- salt to taste
Instructions
Step 1
Rinse the red mullet in running water, carefully remove the scales and roll it in flour and egg.
Step 2
Heat the oil in a frying pan, then dip the red mullet in it and fry until golden brown.
Step 3
Drain the oil, pepper to taste and salt the fish.
Step 4
In another skillet, fry the tomato halves in olive oil. Sprinkle them generously with finely chopped garlic.
Step 5
Place the fried fish on a platter, place the fried tomatoes and lemon slices around.
Step 6
Try cooking red mullet in foil. Wash red mullets, peel off scales.
Step 7
Pour each red mullet generously with lemon juice, sprinkle with pepper and salt to taste.
Step 8
Wrap each fish separately in foil, having smeared it with butter in advance. For flavor and beauty, you can put a thin lemon slice on top of each red mullet.
Step 9
Roll up the foil as tightly as possible. Put red mullets in an oven heated to 120 degrees for 20 minutes. When baked, red mullet gives off all its delicious taste - juicy, delicate - without a trace. Serve the cooked fish directly in the foil.
