Pan Fried Mullet Fillet Recipes

PAN FRIED MULLET FILLET

Pan Fried Mullet Fillet image

Make and share this Pan Fried Mullet Fillet recipe from Food.com.

Provided by Ling 233771

Categories Beginner Cook

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

5 large mullet fillets
1 lemon
5 teaspoons salt
pepper
dill
olive oil

Steps:

Slice the lemon into quarters.
With half the lemon, marinate the fillets with the juice.
Rub 1tsp salt on each fillet.
Sprinkle a dash of pepper and dill for each fillet.
Leave fillets for 1/2hour.
Heat oil in frying pan on medium heat.
Place fillets skin side down first on the pan and fry for 2mins on each side. Drizzle more oil on the fish if necessary.
When cooked, use the other half of the lemon and drizzle juice over.
Serve hot.

Nutrition Facts : Calories 143.6, Fat 4.6, SaturatedFat 1.3, Cholesterol 58.3, Sodium 2403.5, Carbohydrate 2.3, Fiber 1, Protein 23.3

EASY PAN-FRIED FISH FILLET

Easy Pan-Fried Fish Fillet image

This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.

Provided by Anonymous

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

4 (5 ounce) mild white fish fillets
1 lemon, juiced
salt to taste
4 tablespoons all-purpose flour
1 teaspoon Chinese five-spice powder
4 tablespoons canola oil
1 tablespoon sesame oil

Steps:

Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

Nutrition Facts : Calories 306 calories, Carbohydrate 9.5 g, Cholesterol 60.8 mg, Fat 18.6 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 125.9 mg

PAN-FRIED RED MULLET WITH TAHINI SAUCE

Pan-Fried Red Mullet with Tahini Sauce image

The most popular item on the menu in the fish restaurants along the long Lebanese coast are the deep-fried red mullet that come accompanied by a tahini sauce and very thin crisp deep-fried bread. They are fried whole, coated with flour, but at home I find it easier to pan-fry red mullet fillets.

Yield serves 4

Number Of Ingredients 9

Ingredients

1/3 cup tahini
Juice of 1 lemon
About 1/3 cup cold water
Salt
1/2 to 1 clove garlic, crushed (optional)
8 red mullet fillets (weighing about 3 ounces each), skin on
Salt and black pepper
2 to 3 tablespoons extra virgin olive oil
1 lemon, cut in wedges

Steps:

First, make the sauce. Stir the tahini in the jar before using. With a fork, beat the tahini with the lemon juice. It will thicken to a stiff paste. Add the water, beating vigorously until you get the consistency of a pale, runny cream. Then add a little salt and the garlic, if using, and pour into a serving bowl.
Season the red mullet fillets with salt and pepper and fry in the oil over medium-high heat, preferably in a nonstick frying pan, for about 2 minutes on the skin side. Turn and cook the other side for half a minute more.
Serve the fish at once, with the lemon wedges, and let people pour the tahini sauce on the side.
Season 4 fish fillets (5 to 7 ounces each), such as cod or haddock, with salt and white pepper and 1/2 teaspoon ground cumin. Dip the fillets in flour to coat them all over, and shallow-fry in sizzling olive oil, turning over once. Drain on paper towels and serve with the tahini sauce.

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