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Deep-Fried Red Mullet with Garlic and Parsley

Deep-frying is the most popular way of cooking small- to medium-size whole fish, and red mullet (barbunya) are among the most prized. Garlic and parsley enhance their sweet flesh. Ask the fishmonger to clean the fish, but to leave the head on. Serve them with salad or Mashed Potatoes with Olive Oil, Scallions, and Parsley (see page 168).

Recipe information

  • Yield

    serves 4

Ingredients

4 red mullet (weighing about 9 to 12 ounces each)
5 garlic cloves, crushed
Salt and black pepper
6 tablespoons chopped flat-leaf parsley
Flour
Olive oil, for frying
To serve: 1 lemon, cut in quarters

Preparation

  1. Step 1

    Rub the fish with about a quarter of the crushed garlic mixed with salt and pepper, then stuff them with 5 tablespoons of chopped parsley mixed with the remaining garlic and a little salt and pepper.

    Step 2

    Roll the fish in flour until they are well covered and deep-fry in sizzling olive oil for about 4 to 5 minutes. Then lift them out and drain on paper towels.

    Step 3

    Serve sprinkled with the remaining parsley, accompanied by lemon quarters.

Arabesque
TagsTurkishMiddle EasternFishSeafoodGarlicRoot VegetableVegetableParsleyHerbs & SpicesMainDinnerDairy FreeNut Free5 Ingredients or FewerEasyQuickWeeknight MealsDeep FryCookbooks
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