Fried red mullet

Fried red mullet

Barbunya tavasi

By
From
Turkish Meze
Serves
4-6
Photographer
Alicia Taylor

In Turkey, red mullet is the most beautiful and sought-after little fish. We wrap the fish in vine leaves, we fry them, we just love them. Sometimes Donald brings buckets of sweet local red mullet and puts a big smile on my face. Here is a simple way for you to enjoy them.

If you can’t find red mullet, you can also use a sweet white-fleshed fish such as whiting.

Ingredients

Quantity Ingredient
1kg red mullet, gutted and cleaned
150g plain flour
125ml sunflower oil
flat-leaf parsley leaves, to serve
rocket leaves, to serve
lemon wedges, to serve

Method

  1. Wash the mullet and dry thoroughly using paper towel.
  2. Put the flour in a bowl or on a plate with a little sea salt. Coat the fish in the flour.
  3. Heat the oil in a large frying pan over high heat. When the oil is hot, fry the mullet for 2 minutes on each side, until golden brown and just cooked through.
  4. Serve immediately, on a bed of parsley and rocket leaves, with lemon wedges for squeezing over.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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