Red mullets are a smaller fish and usually you’ll need two of them per person. I’ve been lucky enough to find them at my local fish monger and hey…they were fresh, they were affordable. Who knows how long it will be until I find them again?
Many Greeks enjoy red mullet fried and I asked my mom about this and she concurred…”there’s something about Barbounia (red mullet) and frying them up…they become something magical.”
So most of you know, I’m a big fan of grilled fish so frying up a fish is going out on a limb for me but boy, am I glad I followed through.
First off…crispy skin. When the skin of a fish is crisped up…it’s like bacon of sea….really. Secondly, the meat of the fish is flaky but firm, kind of like salmon but much milder.
In Greek cookery…marinating seems to take on a couple of different meanings: it could be that something is left to marinate in a compound prior to cooking to infuse flavour or in this case, the compound is poured over the fish after cooking. Both methods are labeled as “mÎ±ÏÎ¹Î½Î±ÏÎ¹ÏƒÎ¼ÎÎ½Î¿”.
After looking at several red mullet recipes, I’ve noticed that this fish was paired with orange alot and I liked this. The fruit sounds like a good match for this orange/red coloured fish.
I’ve adapted this recipe from Gourmed and I’ve incorporated oranges into the mix. This recipe was an experiment and a successful one at that. I was intoxicated by aroma of the rosemary and fresh orange juice hitting the just fried fish.
I’m offering up a recipe for four fish, which was for two. Do the math and multiply the ingredients if serving others. Please note, a non-stick pan was used here as I didn’t want any chance of half my fish remaining in the skillet.
Finally, don’t forget the crusty bread. The sauce that accompanies this fish was sopped up with delight.
Marinated Red Mullet
4 red mullets, scaled & gutted
2 tsp. fresh rosemary
2-3 Tbsp. of good red wine vinegar
2 cloves of garlic, thinly sliced
salt and pepper
juice of 1/2 orange
flour for dredging
- After scaling and gutting your fish, sprinkle some sea salt on them and allow the fish to sit for an hour. Rinse the fish and pat dry.
- Season some flour with salt and pepper and dredge your fish and shake off any excess flour.
- Pour your oil (about 1/2 centimetre high) into a large non-stick pan and add your oil over medium-high heat. After about three minutes, place your fish in the pan and fry for about four minutes a side. Fry in batches and keep warm in the oven.
- Using the same pan over medium heat (you may add more olive oil), add your rosemary and vinegar and simmer for a couple of minutes while gently swirling the pan.
- Add the garlic, a good squeeze of fresh orange juice (about half an orange) and simmer for 1 more minute. Adjust seasoning (more vinegar or more juice and salt to taste).
- Pour the hot marinade over your warm red mullets and serve immediately with some new potatoes and a seasonal salad. Oh yeah…don’t forget the crusty bread!
© 2008 – 2010,
. All rights reserved.