Fried Red Mullet with Anchovy Butter Sauce
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Mullet (Triglie) | 4 |
| Butter | 200g |
| Anchovies in oil | 20g |
| Fine salt | To taste |
| White pepper | To taste |
| All-purpose flour | As needed |
| Eggs | 2 |
| Breadcrumbs | As needed |
| Sunflower oil | As needed |
| Capers | To taste |
Instructions
-
Prepare the Red Mullet
Start by cleaning the red mullet. Carefully remove the dorsal and lateral fins. It’s important to use fish that are not gutted, and make sure to avoid puncturing the belly. Next, as if you were filleting the fish, make an incision along the back, cutting carefully but not all the way through, just enough to mark the backbone. Turn the fish over and repeat on the other side. Gently separate the two fillets from the central bone. Using kitchen scissors, cut the backbone near the head and tail, and carefully remove it with your hands. Remove any remaining bones using tweezers. Clean all four red mullets in this way. -
Make the Anchovy Butter Cream
In the bowl of a stand mixer or with a hand mixer, place the butter and anchovies. Whisk together until smooth and creamy, forming a luscious, savory anchovy butter sauce. -
Bread the Fish
Prepare a breading station. First, lightly coat the inside of the fish fillets with flour. Next, dip the flour-coated fillets into beaten eggs, ensuring they are fully coated. Then, transfer them to a tray and cover them with breadcrumbs. -
Fry the Fish
Heat the sunflower oil in a skillet or frying pan until it reaches 175°C (347°F). To test the oil’s readiness, you can drop in a small piece of bread—if it sizzles and browns quickly, the oil is ready. Carefully lower the red mullet into the oil, keeping the head and tail raised initially to avoid splattering. Gently lower the entire fish into the oil. Make sure the oil temperature remains between 175°C (347°F) and 180°C (356°F) throughout the frying process. -
Drain the Fish
Once golden brown and crispy, remove the fish from the oil and place them on a paper towel-lined tray to absorb any excess oil. -
Assemble the Dish
Transfer the fried fish to a serving plate. Carefully open up the fillets and stuff them with the anchovy butter cream. Sprinkle caper powder over the top for an extra burst of flavor. -
Serve
Serve the fried red mullet immediately, while the fish is still hot and crispy, with the delicious anchovy butter sauce and caper garnish.
Enjoy this flavorful, crispy dish that pairs the delicate taste of the red mullet with the rich, umami-packed anchovy butter. Perfect for a special occasion or a gourmet dinner at home!
