Fried red mullet, tarragon and garlic with tomato and anchovy dressing

Fried red mullet, tarragon and garlic with tomato and anchovy dressing

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Red mullet is such a beautiful fish, it’s lovely to serve whole; it also tastes better cooked on the bone. Here I’m deep-frying the garnish as well as the fish. The contrasting textures work so well together and it’s all finished off with a fresh, zingy tomato dressing. If you prefer to eat fish off the bone, deep-fry fillets from larger fish.

Ingredients

Quantity Ingredient
4 red mullet
4 garlic cloves, peeled and finely chopped
4 tablespoons tarragon leaves, finely chopped
olive oil, to drizzle
oil, for deep-frying
100g plain flour
cornish sea salt
freshly ground black pepper

Tomato and anchovy dressing

Quantity Ingredient
3 plum tomatoes, blanched, peeled, deseeded and diced
1 tablespoon Red wine shallots, see white wine variation
1 tablespoon tarragon leaves, finely chopped
4 salted anchovy fillets, chopped
50ml lemon juice
150ml olive oil

Garnish

Quantity Ingredient
2 banana shallots, peeled and finely sliced
4 garlic cloves, peeled and finely sliced
handful tarragon leaves

Method

  1. Lay the red mullet in a shallow dish. Mix the garlic and tarragon together with a drizzle of olive oil and a pinch of salt. Spoon over the fish and leave to marinate for at least an hour.
  2. Just before cooking, prepare the dressing by mixing all the ingredients together in a bowl.
  3. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C. For the garnish, pass the sliced shallots and garlic through a third of the flour to coat and tap off any excess. In batches, fry the shallots and garlic in the hot oil for a couple of minutes until golden brown and crispy. Using a slotted spoon, transfer to a tray lined with kitchen paper and season with salt.
  4. Next, deep-fry the tarragon leaves for about a minute until crispy, taking care as the oil will spit a little. Transfer the tarragon to the tray with the shallots and garlic. Toss together, then divide into 4 piles.
  5. To cook the red mullet, scrape off any marinade, then dip the fish into the remaining flour to coat and tap off any excess. Carefully lower the fish into the hot oil and deep-fry for 6–7 minutes until cooked and crispy. Carefully lift out the fish and drain on kitchen paper, then season all over with salt. (If your pan isn’t big enough, cook the fish in two batches, keeping the first batch warm in the oven, heated to 100°C, while the second one is cooking.)
  6. Serve the red mullet on warm plates, topped with the crispy tarragon and garlic, with the dressing in a bowl on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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