Crispy Red Mullet on a Bed of Hummus
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
In the photo, the red mullet is large; it is preferable for the fish to be as small as possible so that it can be eaten whole. Hummus can be easily replaced with well-whipped puree of white beans with herbs, lemon juice, and chili pepper. It has also occurred to me that it can be served on a puree of boiled celery root — it will be delicious. When frying in oil, keep some carrots on hand — when the oil heats up, toss in the carrots and replace them as they brown. The carrots absorb carcinogens, keeping the oil clean and preventing it from burning.
Ingredients
- Red mullet fillet - 17.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 10 fl oz
- Hummus - 10.6 oz
- Wheat Flour - 3.5 oz
Step by Step guide
Step 1
Rinse the fish, dry it with a paper towel, and remove the gills.
Step 2
Coat the red mullet (can be replaced with smaller fish like sprat or smelt) in flour mixed with salt and pepper.
Step 3
Heat the oil well for 15–20 minutes.
Step 4
Add the fish to the hot oil and fry until golden brown.
Step 5
Place the cooked fish on paper towels to drain excess oil.
Step 6
Spread warm hummus on the bottom of a plate in circular motions, preferably with pine nuts and chili pepper.
Step 7
Place the fish on top, with a wedge of lemon beside it.
Step 8
Serve with eggplants (optional) and olives.
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