Fry the red mullet for 2-3 minutes on each side.
How to fry red mullet
Products
Red mullet – 600 grams
Flour – 60 grams
Lemon – half
Vegetable oil – 60 milliliters
Salt – half a teaspoon
Pepper – to taste
How to fry red mullet
1. Defrost frozen red mullet before frying at room temperature.
2. Wash the red mullet, clean it from scales.
3. Cut the red mullet along the abdomen, remove the insides.
4. Cut off the gills, cut off the fins, the head can not be cut off.
5. Wash the red mullet again, including the inside.
6. Rub the red mullet with salt and pepper.
7. Squeeze the juice from half a lemon with your hands or a juicer.
8. Put the fish in a bowl, pour the juice squeezed from half a lemon on top of the fish, mix the fish, leave for 20 minutes.
9. Pour flour into a flat dish.
10. Roll each red mullet in flour on all sides.
11. Pour oil into a frying pan, heat over medium heat until bubbles appear.
12. Fry the red mullet in hot oil for two to three minutes on each side so that the fish grabs a crust.
Tasty Facts
Red mullet is a small and thin fish 10-20 centimeters long, but the fish is in demand because of its tender meat. The advantage of fish is that it does not contain bile. In addition, it is allowed not to gut the fish. It really does not make sense to gut a small red mullet before frying, but if you are lucky to buy a larger red mullet, then the gutted red mullet will be sweeter in taste.
Red mullet season – in May-June. In southern Russia, during this period, you can buy red mullet along the entire sea coast. It is recommended to take freshly caught fish, larger in size: it has more meat and is easier to clean.
Another name for the red mullet is the common sultan.
The head and tails of the fish left over from frying are recommended to be sent to the ear or the preparation of the sauce.