Pan Fried Red Mullet With Tahini Sauce Recipes

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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

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

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

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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