Can't get enough Mullet? Try these recipes to get your fill. Have one of your own?
Send it in and we'll post it up.
A Quickie to start
Plain BBQ, in virgin olive oil, with salt and pepper
(score the skin because that is where the flavor is).
Add Sumac (Morocan/ Lebanese spice)
and sautéed in leek, fennel, lemon and olives.
Recipe of the Month
one fresh Mullet per person
salt to taste
scale the Mullet remove the head and entails, however, don't cut
the belly of the Mullet. Cut along the back of the Mullet, down to the ribs
and run the knife over the ribs,both sides, so that the ribs and backbone
can be removed,and the fish is laid out flat .Wipe away the black stomach
lining, paper towel is ideal for this, then sprinkle a little salt on both
the flesh and skin, then rub on plenty of brown sugar,allow to stand about
15 to 30 minutes.Cook the Mullet under a hot grill or barbeque, they should
take 3 to 5 minutes per side, depending on the thickness of the Mullet.You
may find that you need more than one Mullet per person because of those
guests who turned up their noses at this delightful fish in the first place.
from Barry Clarke in Newcastle
1.5 kg (3 lb) mullet, with skin and bones removed. (Smile nicely at your fishmonger and he may remove the skin for you.)
Fresh ground pepper
2 large stalks celery,
Chopped 1 large onion, chopped
1 bay leaf, finely crushed
3 drops tabasco sauce
Good pinch basil
1 kg (21b) potatoes, boiled and masked
1 dessertspoon anchovy paste or sauce
2 tablespoons chopped parsley
1/2 cup milk
3/4cup plain flour
Extra plain flour
Oil for deep-frying
Chop fish finely and place in a large saucepan. Add a little pepper to taste, celery, onion, bay leaf, tabasco and basil. Add water to come about 5 cm (2 in) above fish and cook slowly, covered, for 20 minutes.
Pour boiled mixture into mixing bowl. Add mashed potatoes, anchovy paste or sauce, chopped parsley, the egg beaten into the milk, 3/4 cup plain flour and ground pepper. Mix together until you have a moist mixture you can handle, and shape into small cakes.
Spread the extra flour on your chopping board and coat the fish cakes. Fry in oil, as for Fish Cocktail Pieces and follow the same instructions.
These are delicious, but care must be taken not to overcook - especially if they are to be warmed up.
Wash cleaned fish, which should be butterflied or filleted. Salt and pepper generously (in Coollwarra we use real salt and plenty of it).
Fry in deep (the deeper the better) hot fat (350 degrees) for 3 to 5 minutes, turning if necessary or until fish flakes easily when tested with a fork. Fish will be golden brown. Drain on absorbent paper.
Fish Fry Pointers:
Use a large, deep pan to avoid crowding fish. Turn fish once when crisp and golden. For fillets, brown skin side last. After frying, drain fish immediately on paper towels to remove fat.
SAVORY BAKED MULLET
2 pounds mullet fillets
2 teaspoons lemon juice
Dash of pepper
6 slices bacon
1 cup soft bread crumbs
2 tablespoons chopped parsley
Wash cleaned fish and place fillets in a single layer in a greased baking dish, 12 x 18 inches. Sprinkle with juice and pepper. Fry the bacon until crisp, remove from fat and crumble. Cook onion in bacon fat until tender. Remove from fat and arrange onion evenly over fillets. Combine bacon, breadcrumbs and parsley. Sprinkle mixture over fillets. Bake in a moderate oven at 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork. Makes 6 servings.
A very old-fashioned way of cooking mullet, which will always be remembered among our favourite fish dishes. It can be prepared the day before and left in
the fridge until ready for use. An economical dish, it can be served hot or cold. If it were in a tin and imported from overseas, it would be considered a
Here in Coollawarra, because of the abundance of mullet, not enough praise is given to it. You may know this recipe and can improve on it with a few extra seasonings or vegetables-I like it this way.
4 large fillets of mullet
Brown vinegar, enough to cover fillets
2 bay leaves
1/2 teaspoon mixed spice
1/2 teaspoon ginger powder (or I like 2 or 3 pieces preserved ginger, chopped salt to taste
2 drops tabasco sauce
2 brown onions, sliced
Clean fish and rub any black parts off the side of fillets. Place fish in casserole dish, large enough to hold fillets easily, and cover with vinegar.
Add seasonings and onions. Cover and place in hot oven. Decrease heat and bake for 15 to 30 minutes, depending on size and thickness of fillets. Serve hot or cold: hot with creamy mashed potatoes and cold with crisp lettuce and dressing - or you may prefer boiled potatoes.