Mint fried mullet
Instructions
Soaked with water and vinegar in equal proportions, the crumb of bread, squeeze it and then shake it with the parsley, mint, capers, sugar, anchovy and a little salt, then add a tablespoon of oil: the sauce must be very homogeneous.
Squamate the mullet then open them to book and remove head, fishbones and intestines.
Rinse and dry then flour them and fry them in hot olive oil.
Drain when they are golden brown on both sides and salt them lightly.
Serve the fish well with hot mint sauce.
Ingredients and dosing for 4 persons
- 1500 g of mullet (250 g each)
- 2 sandwiches
- 2 teaspoons of capers
- 5 cl of wine vinegar
- 1 teaspoon of sugar
- 3 sprigs of mint
- 1 sprig of parsley
- 1 anchovy fillets in olive oil
- 30 g of flour
- 1 tablespoon of olive oil
- Salt