Just a mullet Bashny.Net

Little fish, the love that unites the most different people. Greek, Cypriot, Turkish, Israeli, Algerian, French red mullet is equally wonderful, and equally associated with the sea, freshness, sun and a carefree stay.

Grilled in grape leaves, en papillote, AU gratin, olives and tomatoes marinated, just fried — what not invented ways to cook it. And who has not eaten in Odessa scare of red mullet — consider, and was not there. Well, if bulls ate. But the mullet will still have to return).



Red mullet — a fish that does not require complicated recipes. It is good in any form, enough to clean the scales — and it is ready for frying. To gut its not worth it, it has no gall. The easiest and most common way is to fry the red mullet in hot oil. Then there is the heat from the heat until crispy. Watering with lemon juice, sprinkle with herbs, or dipping in hot sauce.

Red mullet with wasabi mayonnaise

Ingredients for 2 servings:
300 g red mullet
salt
flour and vegetable oil for frying

for the sauce

1 tsp lemon juice

1 tsp wasabi paste

50 g homemade mayonnaise

To make the sauce, mix the wasabi, lemon juice and homemade mayonnaise. Put into the refrigerator.

The mullet clean off the scales and not Eviscerate. Season with salt, sprinkle with lemon juice and leave for 5 minutes.

Heat in a pan with a thick bottom the vegetable oil with a layer of 1.5 cm Each good fish roll in flour, shaking off the excess, and drop into the hot oil. Fry 1.5-2 minutes, without turning. Remove with a slotted spoon, place on a paper towel to remove excess oil.

Immediately serve with a slice of lemon and spicy sauce with wasabi. published

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Source: zveruska.livejournal.com/108364.html