Stuffed and Fried Red Mullet (Triglie Ripiene e Fritte)
Category: Appetizers
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Red mullet, or triglie, stuffed with a flavorful mix of herbs, cheese, and bread, then fried to a crispy golden perfection, is a dish that brings the essence of Italian seafood appetizers to your table. This recipe combines the rich flavors of Pecorino Romano, the aromatic freshness of basil and rosemary, and the satisfying crunch of fried breadcrumbs.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red Mullet (Triglie) | 500g |
| Pecorino Romano | 30g |
| Bread (fresh) | 20g |
| Whole Milk | 50g |
| Garlic | 1 clove |
| Fresh Basil | to taste |
| Fresh Rosemary | to taste |
| Salt | to taste |
| Black Pepper | to taste |
| Eggs | 2 |
| Breadcrumbs (for coating) | as needed |
| Sweet Paprika | 10g |
| Seed Oil (for frying) | as needed |
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 26g |
| Carbohydrates | 10g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 300mg |
Instructions:
-
Prepare the Red Mullet:
- Begin by cleaning the red mullet. Make an incision along the belly, remove the internal organs, and rinse under cold running water.
- Lay the fish flat on a cutting board and make a long incision along the spine, ensuring you don’t separate the fillets entirely. Remove the central bone and discard the head.
-
Prepare the Stuffing:
- In a small bowl, cut the bread into cubes and soak it in milk for a few minutes until soft.
- Finely chop the fresh basil and rosemary, then add them to the soaked bread mixture.
- Grate the Pecorino Romano cheese and finely chop the garlic. Add both to the bowl with the soaked bread. Season with salt and black pepper to taste. Mix well until everything is evenly combined into a soft stuffing mixture.
-
Stuff the Fish:
- Take each prepared red mullet and stuff it with about a teaspoon of the bread and herb mixture. Ensure the stuffing is packed nicely inside the fish.
-
Prepare for Frying:
- In a shallow dish, place the breadcrumbs and season them with sweet paprika for an extra burst of flavor.
- Beat the eggs in a separate dish, and dip each stuffed fish first in the beaten eggs, then coat it thoroughly with the seasoned breadcrumbs.
-
Fry the Fish:
- Heat a generous amount of seed oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking (around 180°C or 350°F).
- Carefully place the stuffed and breaded fish into the hot oil, a few at a time, ensuring not to overcrowd the pan.
- Fry for about 4-5 minutes on each side or until the fish is golden brown and crispy on the outside. Be careful to turn the fish gently to avoid breaking the delicate fillets.
-
Drain and Serve:
- Once fried, use a slotted spoon to remove the fish from the oil and drain on paper towels.
- Serve the stuffed and fried red mullet immediately while hot, garnished with a little extra rosemary or basil if desired.
Tips for Success:
- For a more robust flavor, consider adding a dash of white wine to the stuffing mix or a bit of lemon zest for a citrusy punch.
- You can also serve the dish with a side of fresh salad or dipping sauce, such as aioli or marinara, for added zest.
This Stuffed and Fried Red Mullet recipe is the perfect appetizer to showcase the delicate flavors of fresh seafood, enriched with the Mediterranean aromas of basil, rosemary, and garlic. Crispy on the outside and tender on the inside, these golden fillets are sure to impress at your next gathering. Enjoy this Italian classic as a delicious starter or part of a seafood feast!
