Red mullet with golden spices and a citrus salad

Red mullet with golden spices and a citrus salad

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Citrus salad

Ingredients

Quantity Ingredient
2 medium navel oranges
2 medium lemons
2 limes
1 small purple onion, very finely sliced
1/2 cup roughly shredded flat-leaf parsley leaves
roughly shredded mint leaves
extra-virgin olive oil
freshly ground black pepper
12 x 120-140g red mullet
sea salt and freshly ground black pepper
olive oil, for frying
100g plain flour
30g rice flour
3 teaspoons Golden spice mix

Method

  1. To prepare the salad, first peel the skin and white membrane from the citrus fruit. Using a sharp knife, carefully cut the membrane between each segment and flip the fruit out of its skin casing, removing the seeds as you go. Toss the segments with the onion, parsley and mint.
  2. To scale the red mullet, hold it under running water and use your thumb to run against the scales from tail to head — they come away very easily. Leave the fins and tail attached for presentation, but use a sharp knife to slice the fish along the underbelly. Hold the sides open and pull the intestines away. Insert your finger into the reddish-coloured gills and pull them out too. Rinse the insides of the fish under running water, paying special attention to rubbing away the dark blood line against the back bone. Pat dry.
  3. Season the fish lightly inside and out. Heat the oil to 190°C or until a little sprinkle of flour sizzles. Mix the flours with the golden spice mix. Dust the fish all over with the seasoned flour. Fry the fish for 2–3 minutes on each side until they are golden brown.
  4. To serve, tip the citrus salad onto a shallow serving platter, drizzle with extra-virgin olive oil and season with freshly ground black pepper. Arrange the fish on top and let everyone help themselves.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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