How to cook red mullet according to delicious recipes? The three best ways to fry red mullet: a master class from chef Red mullet cooking recipes.

Black Sea red mullet has a delicate taste and pleasant aroma. The fish is fried in a pan and grill, baked in the oven.

Red mullet goes well with rosemary and lemon juice.

Servings: 3
Preparation time: 10 minutes
Cooking time: 15 minutes

Recipe for fried Black Sea red mullet

This dish can be served for lunch with salad and boiled potatoes.

Cooking:

Clean the chilled fish, separate the fillets from the bones.
Salt and pepper the blanks, roll them in breadcrumbs.
Fry the fillet in vegetable oil for 5 minutes on each side.

Serve hot.

How to cook Black Sea red mullet with tomatoes

Serve juicy fish to the table with boiled rice.

Ingredients:

red mullet - 2 pcs.;
tomatoes - 3 pcs.;
vegetable oil - 120 g;
garlic - 3 cloves;
rosemary - 2 sprigs;
salt and pepper - to taste.

How to cook:

Clean and gut the fish.
Cut the tomatoes into slices, mix them with chopped garlic, rosemary and vegetable oil. Add salt and pepper.
Place the fish and tomatoes on a baking sheet lined with parchment.
Bake the dish for 20 minutes in an oven preheated to 200 ° C.

Garnish the treat with lemon slices.

Grilled black sea red mullet

Light crispy snack goes well with white wine.

Ingredients:

red mullet - 1 kg;
vegetable oil - 30 g;
salt - 7 g;
white pepper - 7 g.

Cooking steps:

Clean the red mullet from the insides and scales. Sprinkle with salt and pepper and drizzle with vegetable oil.
Grill the fish for 5-7 minutes on each side.

Put the finished dish on lettuce leaves, pour it with lemon juice and garnish with onion rings.

Red mullet with mushrooms and cheese

A beautiful dish can be prepared for guests on a holiday.

Ingredients:

red mullet - 1 kg;
champignons - 500 g;
tomato - 1 pc.;
cream - 150 ml;
vegetable oil - 100 g;
hard cheese - 100 g;
onions - 1 pc.;
lemon - 1 pc.;
wheat flour - 60 g;
salt and ground pepper - to taste.

Cooking:

Gut the chilled fish, remove the gills and fins. Rub the blanks with salt and pepper, pour over the lemon juice. Send the blanks to marinate in the refrigerator for 1 hour.
Cut the mushrooms into slices, and the onion into half rings. Fry food in vegetable oil until tender, salt and pepper.
Roll the fish in flour, fry it until golden brown.
Place tomato slices and fish in the bottom of a baking dish. Top with mushrooms and onions. Fill the products with cream and sprinkle them with grated cheese.
Send the form to the oven preheated to 180 ° C for 15 minutes.

Decorate the dish with herbs.

Fried and baked red mullet goes well with mayonnaise or sour cream sauce.

Red mullet is a small marine fish with a delicate taste. This fish is a delicacy. Even in ancient times, it was prepared by cooks, and served at the table of emperors and sultans. Therefore, she had another name - sultanka. In this article, we will describe in detail how to cook delicious red mullet according to various recipes at home.

Fact: red mullet live in numerous seas, including the Black, Azov, Mediterranean and others. They are found in shallow places in the sand.

Recipe for red mullet in the Greek version

Red mullet in the Greek version is cooked in the oven. The Greeks are very fond of this fish, and they cook it very tasty. Cooking time: 1 hour 15 minutes.

What do we need to prepare?

1 hour. 5 minutes. Video recipe Print

Alexandrian Recipe

The next recipe that we will consider is Alexandrian red mullet. Cooking time: 1 hour 30 minutes.

Ingredients needed for cooking:

red mullet - 1 kg;
tomatoes - 5 pcs;
vegetable oil;
3-4 garlic cloves;
breadcrumbs;
greenery;
flour;
salt;

Step-by-step actions for baking goat mullet in Alexandrian style:

Carefully peel the tomatoes from the skin and seeds, cut into large pieces and fry.
Next, add chopped garlic cloves and herbs to them. We mix everything, pre-salting;
Then the red mullet must be rolled in flour and also fried.
After that, put the carcass on a greased baking sheet between the tomato dressing.
Bake until golden brown. Cooking time: 15-20 min.

Cambodian Recipe

The original taste of Cambodian red mullet will not leave anyone indifferent. Cooking time: 1 hour 20 minutes

For this red mullet dish you need:

500 gr. fish;
dry white wine - 4 tablespoons;
flour - 100 gr;
5 garlic cloves;
tomatoes - 500 gr;
olive oil - 4 tbsp,
parsley and saffron.

Step by step recipe:

Tip: Decorate the prepared dish with herbs.

deep fried recipe

Another recipe for an incredibly tasty and tender Black Sea fish. Cooking time: 35 minutes.

What you need to cook deep-fried red mullet:

kilogram of red mullet;
rast. oil - 250-500 gr;
flour - 40 gr;
salt, pepper to taste.

How to cook:

The pre-cleaned fish should be rolled in flour, then shake it off a little so that the excess sleeps.
Pour oil into deep fryer, bring to a boil.
Put the sultanka in boiling oil, hold until golden brown. Cooking time is approximately 5-7 minutes.

We put the finished red mullet on a paper towel or napkin, sprinkle with salt and pepper to taste.

Recipe with lemon and aromatic herbs

Cooking time: 1 hour 30 minutes.

In order to prepare this dish, we need the following ingredients:

olive oil;
a few garlic cloves;
a small bunch of parsley;
lemon 1-2 pcs;
a couple of sprigs of thyme;
salt and pepper.

Cooking method:

Clean the red mullet, gut.
Cut the lemon into thin small triangles;
chop garlic cloves and parsley.
Tear off thyme sprigs from the stem;
Salt and pepper the fish on top and inside;
Put a few lemon slices, thyme and parsley inside each sultanka.
Put the carcasses in a convenient dish, sprinkle with the remnants of herbs and garlic, pour olive oil.
Leave to marinate for 30 minutes.
Transfer the fish to a greased baking sheet, shaking off the marinade a little.
Preheat the oven to 180 gr. or put on the "Grill" mode. The dish takes approximately 30 minutes to prepare.

Recipe for mullet baked in foil with herbs

Cooking time: 1 hour 15 minutes

5 goatfish;
cilantro, parsley, thyme;
garlic;
olive oil;
salt and pepper;
lemon - 1 pc.

Recipe:

We clean and wash the red mullet.
We make the marinade: chop the greens, pour over with citric acid and squeeze the garlic cloves, mix.
We apply the marinade to the carcass from all sides, wrap each fish separately with foil.
Bake in a preheated oven to 180 gr. approximately 45 min.

To prepare this dish we need:

8 red mullets of medium size or 16 small ones;
2 large juicy tomatoes;
½ part of a lemon;
a glass of light wine;
2-4 garlic cloves;
a piece of butter;
sage;
parsley;
ground pepper;
salt;
olive oil;
breadcrumbs;
a pinch of sugar.

Recipe for sultanka with lemon-spicy sauce:

The washed red mullet must be salted and peppered.
Next, roll each fish in breadcrumbs and fry in a pan. Sultanki are fried quickly, as soon as a golden crust appears, remove. Cooking time about 5 min. to each side.
Next, make the garlic butter. To do this, heat and fry the crushed cloves. When they start to darken, remove from heat.
After you need to prepare the sauce. We tear the leaves of sage and parsley with our hands, cut the tomatoes into circles. Then we put the greens and tomatoes in the pan and set to languish over low heat, so that the ingredients are only slightly stewed, but not falling apart.
Then remove the tomatoes from the pan and put them on plates. Pour the wine into the sauce remaining in the pan, squeeze the lemon juice and put a piece of butter.
We wait until the mass becomes thick. If the mixture turns sour, add granulated sugar.
After everything is ready, we serve the dish.

Serving advice: put the fish on the tomato circle, then pour the marinade so that it does not spread much, decorate with green leaves.

Recipe for mullet with cheese

Preparation time: 2 hours 30 minutes.

To bake red mullet with cheese you will need:

cheese - 100 gr;
two fish;
fleshy tomatoes - 2 pcs;
onion - 2 pcs;
a slice of lemon;
several sprigs of parsley;
olive oil - 3 tbsp;
light dry wine - 100 ml;
nutmeg;
Bay leaf;
salt and black pepper;
ginger.

Cooking method:

We clean the carcass from the insides and scales, sprinkle with ground pepper, nutmeg, ginger. You can add your favorite herbs.
We put the sultan in a bowl along with bay leaves, parsley and chopped lemon, put in the refrigerator for at least an hour. The longer the fish marinates, the better.
Next, cut the onion into rings and fry in oil.
Then you need to fry the red mullet. Approximately 5 minutes in time. on each side over low heat.
We spread the carcasses in a dish for the oven, sprinkle with herbs and passivated onions.
Put coarsely chopped tomatoes on top and pour over the remaining marinade.
We put for 30 minutes in an oven preheated to 180 °. Next, sprinkle the dish with grated cheese and bake until it melts.

Mediterranean version of the recipe

Cooking time: 50 min.

The Mediterranean sultanka recipe includes the following ingredients:

red mullet - 5 pcs;
bell pepper - 1 pc;
half a lemon;
pitted olives;
thyme;
rosemary;
olive oil;
chilli;
a bunch of dill;
a couple of garlic cloves;
salt;
pepper.

Step by step:

Clean and wash the fish.
Place the prepared sultan on a greased baking sheet, sprinkle with lemon juice.
Cut the bell pepper and olives into small pieces.
Mix olive oil, chopped garlic cloves, chili pepper and dill in a separate bowl. Salt and pepper the mixture.
Spread the bell peppers and olives between the red mullet. Lubricate each sultan with marinade and let soak for 10 minutes.
Preheat oven to 180 gr.
Bake the fish for 15 minutes.

Tip: the Black Sea sultan is a small fish, so it is not necessary to clean and gut it.

Average preparation time: 5 weeks.

Step-by-step recipe for dried red mullet at home:

String the fish on a rope through the eyes with their backs to one side.
Rub the carcasses with plenty of salt.
Prepare dishes for salting. You can take an enameled basin or stainless steel, as well as a wooden container. Pour salt into it with a layer of two centimeters.
Next, lay the fish in layers, sprinkle each layer generously with salt.
Hold the container open for 8 hours, then cover with a lid and squeeze with a load. Leave for 2-6 days. (The higher the temperature, the faster the salting takes place).
After the fish is salted, it must be hung out on the street. To do this, you need to choose a place where direct rays of the sun will not fall on it.

Tip: Apply a little bit of vinegar to each carcass to repel flies. In addition, cover the bundles with gauze.

The curing process takes 2 to 4 weeks. To check the readiness of the fish, it must be bent, if it returns to its original position like a spring, then everything is ready.
Before use, let the sultanka lie down for two weeks in a cool place.

Cooking time: 1 hour 30 minutes

For cooking we need:

3 sultans;
cilantro;
two branches of parsley and dill;
garlic - 2 cloves;
ginger root;
lemon - 1 pc;
salt and pepper;
Red onion;
multi-colored bell pepper;
vegetable marrow;
eggplant.

Cooking method:

First, clean and wash the fish.
Next, we make the marinade: put garlic and ginger in a mortar, and finely grind, pour in olive oil and lemon juice. Pour chopped dill, parsley and spices there, mix well.
Then we grease the carcasses with marinade and leave for half an hour.
At this time, we prepare vegetables: zucchini, eggplant, colored peppers and onions cut into skewers, also pour over the previously prepared mixture and leave for impregnation.
Fry the mullet in a grill pan until golden brown. Cooking time: 5 min. to each side.
We string the vegetables on skewers and send them to the oven until cooked.
Mushroom julienne can also be served with this dish. To do this, fry onions, mushrooms, pour in cream, pour cheese, garlic, herbs, salt and pepper. We fill julienne with special containers in the form of shells or other suitable dishes. Sprinkle with grated cheese on top and send to cook in the oven for 20 minutes.

Sultanka, leek and fennel soup recipe

Cooking time: 45 min.

Ingredients:

root celery - 1 pc;
carrot - 1 pc;
potatoes - 2 pcs;
fennel - 2 pcs;
petiole celery - 2 pcs;
leek - 2 pcs.
sultanka (fillet)

Step-by-step recipe for making red mullet soup:

chopped celery root and stalk, carrots, potatoes, fennel, onions put in a saucepan. Fill with clean water, cover and cook over medium heat for 10 minutes.
Mix the prepared vegetables with a mixer, put the sultan fillet on top, and cook for another 5 minutes. on a small fire.
Serve the cooked soup with croutons.

Recipe for salting red mullet

Cooking time for salted red mullet: 24 hours.

According to the recipe for salting, we only need salt and the fish itself. You also need to prepare some roomy dishes (basin or bucket).

Fact: salting the Black Sea red mullet is quick and easy. After it is salted, it does not need to be soaked.

Rinse fresh fish, do not gut. Then put the carcasses in the selected container and sprinkle them liberally with salt. Next, mix everything well. Sprinkle another layer of salt on top and leave for 24 hours.

The very next day you can try an incredibly delicious salted sultanka. In addition, mullet can be frozen for long-term storage.

Having prepared red mullet according to any of the above recipes, you will appreciate this gift of the sea. All dishes are simple and very tasty, you do not need to be a professional chef to cook them. This delicacy fish is low in calories, so it is suitable for eating for those who follow the correctness of their diet. Bon appetit!

The red mullet is a small marine fish, the meat of which is distinguished by a delicate, delicious taste. Many housewives bypass it, not considering such a fish "trifle" worthy of a family table. In addition, the process of cleaning and gutting causes concern. And absolutely in vain! There are excellent recipes for cooking sultanka fish, as it is also called, which are suitable for festive treats, for a picnic, and just for every day, for lunch or dinner. And the recipe for gutting and preparation is quite simple.

Getting Started with Small Fish

Red-bearded, sultanka, barbunka, barbunya and even mule - all these are names of the same kind of fish. Some confuse red mullet with capelin and even sprat, others even consider it a river dweller. In fact, this fish is caught in the warm waters of the Mediterranean and Black Seas. At one time, it was very popular in ancient Rome and Turkey, it was served at the table of emperors and sultans. Although in those days they preferred to use large sea fish for the preparation of royal treats, small ones were considered the food of the poor.

In fact, red mullet meat is tender and tasty, after heat treatment it becomes a pleasant pink color. At the same time, it is not necessary to gut and clean it, but you do not need to cook it for a long time, otherwise it will become dry. There are a variety of recipes for making red mullet. It must be admitted that the most delicious recipe is also the simplest, it's just a sultan, fried to a crisp in a pan.

But the recipe has its own subtleties, if you violate them, the red beard will turn out not so appetizing and fried on top, while juicy and tender inside. The chef of the Odessa restaurant is ready to reveal his secrets on how to cook red mullet just in a frying pan, and below are non-traditional cooking recipes that are also worth a try.

Classic variant

So, first you need to find a fresh fish, but if there is none, fresh-frozen will do.

Ingredients:

flour for rolling the fish;
salt and pepper to taste;
fresh lemon juice;
vegetable oil for frying;
fresh herbs for garnish.

At first glance, everything is simple and banal. And very inexpensive, which is very valuable. But this is where the little secrets and tricks begin that make this recipe special.
The first trick: to roll the fish, it is better to use not just wheat flour, but flour combined with the same amount of starch. This is a guarantee of an airy and at the same time crispy crust. You can experiment with rice flour.

The second trick: you need to fry fish only in a thick-walled pan or even cast iron, without sparing oil. In an ordinary frying pan with a non-stick coating or in a deep fryer, it turns out completely different, checked!

The third trick: it will be revealed below in the recipe, during cooking.

Cooking method:

Bon Appetit! You can serve red mullet just like that, with lemon, or you can cook vegetable slices and mashed potatoes.

Oven option with lemon and aromatic herbs

Ingredients:

olive oil;
a few cloves of garlic;
half a bunch of parsley;
one or two lemons;
a few sprigs of thyme;
salt and pepper.

Cooking method:

mediterranean option

And this recipe is for real gourmets. In addition to the fish itself, which for this recipe needs half as much, that is, 250 g.

Residents of marine regions are probably well aware of such a small fish as red mullet. And, despite its small size, you can cook a lot of healthy and tasty dishes from it.

What is this fish?

Red mullet or, as it is called otherwise, sultanka is a genus of fish belonging to a small family of goatfish. The body is small, its length does not exceed 30 centimeters, but, nevertheless, the fish is considered a valuable commercial fish, and in some regions it is regarded as a delicacy. Distinctive features are the reddish tint of some areas of silvery scales, as well as the antennae resembling a beard located on the lower jaw (by the way, this is what gave the name to the genus, and it translates approximately as “beard”).

Red mullet are found in many seas, including the Black, Azov, Mediterranean and others. They live at shallow depths in the sand and eat bottom dwellers.

As noted above, red mullet is considered a real delicacy and is highly valued. This is due to its delicate and aromatic fat, as well as nutritious white meat, which give dishes a unique aroma and pleasant taste.

What to cook from this fish?

There are a variety of recipes for cooking fish such as red mullet, and some will be discussed in detail.

Recipe #1

The simplest recipe is fried red mullet, which is ideal for beer. For cooking you will need:

about 1 kg red mullet;
two or three tablespoons of flour;
pepper, salt, other spices to your taste;
vegetable oil (if desired, you can replace butter).

Cooking:

The fish must be washed thoroughly. It is not necessary to clean it, since the scales are very small and are practically not felt after heat treatment.
Next, salt and season each fish with spices and pepper, then dip in flour completely.
Fry the red mullet in a pan in well-heated oil so that the fish are covered with a delicious golden crisp.
Ready!

If you want to remove excess oil from such a dish, then put the red mullet on a paper towel or blot them with a napkin.

Recipe #2

Red mullet can be baked in the oven, and such a dish will turn out to be very appetizing. Here's what you'll need:

kilogram of red mullet;
five or six garlic cloves;
onion head;
three fairly large tomatoes;
bunch of parsley;
a teaspoon of fresh or dried thyme;
half a glass of olive oil;
pepper;
salt.

Process description:

Wash the fish, clean if necessary, and then transfer to a colander and salt. While you prepare other ingredients, the red mullet will have time to salt, and excess moisture will drain from it.
Cut the tomatoes into rings, finely chop the onion after peeling, peel the garlic, chop, for example, passing through a press or rubbing it on a grater. Mix all these ingredients, add ground pepper and salt.
Prepare a fairly high baking sheet, grease its bottom with oil and place half of the vegetable mixture described in the previous paragraph on it. Next, put the red mullet on this layer, and spread the rest of the tomatoes, onions and garlic with spices on top. Next, drizzle with olive oil.
Send the baking sheet to the oven preheated to 190 degrees for about 40-50 minutes, depending on the size of the fish.
A simple but interesting dish is ready!

Recipe #3

If you're looking for something fancy, then try cooking red mullet in a great wine sauce. Prepare the following ingredients:

600-700 g red mullet;
two or three garlic cloves;
large head of onion;
a few cloves;
ground pepper;
carrot;
70-80 ml of white wine;
100 ml of water;
olive oil;
salt.

Cooking:

Clean and wash the fish, and then gut it, cutting off the tails and heads.
Peel the onion, cut into thin half rings, and chop the garlic in any way convenient for you. Carrots are best grated on a coarse grater.
Heat the oil in a high-sided skillet, fry the onion in it for a minute or two, then immediately add the carrots. After five to seven minutes, put the pepper, bay leaf and cloves, and pour in the wine diluted with water.
Put the fish in the wine and vegetable sauce, cover with a lid and simmer for fifteen minutes over low heat.
At the very end, salt the dish and pepper, turn off the fire after a minute. Such a fish will turn out very tender, melting in your mouth.

Recipe #4

Prepare the red mullet with mushrooms. This will require:

1 kg red mullet;
400-500 g of champignons;
tomato;
bulb;
2/3 cup cream;
about 100 g of hard cheese;
oil;
some flour;
lemon;
pepper with salt.

Instruction:

The fish must first be washed, cleaned and gutted. Then sprinkle it with lemon juice and rub with salt, leave to marinate for half an hour.
Heat the oil in a frying pan and fry the red mullet in it until golden brown, each pre-rolling in flour.
Next, prepare the vegetables and mushrooms. Cut the tomatoes into rings, onions into half rings. It is advisable to cut the mushrooms into slices.
In a baking sheet or form, greased with oil, first place the tomatoes, then the fried red mullet, then the mushrooms with onions. Pour cream over everything, and sprinkle grated cheese on top.
Send the form to the oven preheated to 180 degrees for about twenty or twenty-five minutes.

A few tips for housewives:

If the red mullets are large, then it is advisable to clean them. It is most convenient to do this under running water or in a bag so that the scales do not scatter to the sides.
To remove the specific sea smell (although it seems quite pleasant to some), you must first marinate the fish by sprinkling it with lemon juice.
If possible, purchase fresh or chilled red mullet. And if you live far from the sea, then only frozen fish is available to you, but make sure that there is as little ice as possible, and the carcasses are not badly damaged and collapsed.
Remember that the red mullet has a very tender pulp, so it cooks quickly. Moreover, if the heat treatment is too long, this will not benefit the dish. On the contrary, the fish will become dry and lose its qualities for which it is so valued.
Season this fish with your favorite spices. But they should not be too bright or spicy, otherwise the taste of the red mullet itself will be lost. The main task of seasonings is to emphasize the qualities of the dish, so do not overdo it.

If you decide to buy red mullet, now you can definitely cook a lot of amazing and simple dishes from this delicious fish.

Feb 28, 2017 Olga

If you love fish, but want to try something new or unusual, then it's time to try some new recipes! Today we will learn how to fry red mullet in a pan, because it is quite simple, and not only gourmets, but also adults and children will be able to appreciate it!

Here are proven ways to make this fish tasty, fragrant, with a crispy crust and tender, mouth-watering meat.

How to fry red mullet in a pan

A lot of things are prepared from this thin, but very tasty fish, famous for its tender meat and the absence of a gallbladder. Thanks to the last feature, the red mullet, or, as it is also called, the common sultan can not be gutted, which significantly reduces its cooking time, so today we will talk about frying in a pan.

If we have a fish no more than 15 cm in front of us, we don’t need to gut it, we cook it right like that, with a head and fins. Be sure to cut the larger fish, so the taste will become even better.
Let the frozen red mullet rest at room temperature. Microwave ovens and, especially, hot water are best avoided, otherwise the tender meat will fall apart when frying.
Even the smallest fish needs to be scaled!

Now that the main points are known, you can start cooking.

Red mullet fried in a traditional frying pan

Ingredients

Red mullet - 1/2 kg + -
- 2 tbsp. + -
- 1E3 pcs. + -
— 1/4 tbsp or to taste + -
— pinch or to taste + -
- frying oil + -

How to fry red mullet in a pan

The fish, if it is frozen, is completely thawed, washed, then cleaned from scales. Gut the big one, leave the small one like that. We cut out the fins and be sure to remove the gills - they add bitterness, but it is not necessary to cut off the head.
Wash the fish again, rub with salt, pepper and sprinkle with fresh lemon juice. We leave the red mullet in a deep bowl to salt a little and marinate.
Now we pour flour in a saucer and roll each fish in it. Immediately put it on a hot frying pan.
We fry over medium heat (most importantly, not on a small one, otherwise the crust will not work!) On each side, 3-4 minutes. Serve the finished red mullet piping hot, so it will be tastier and juicier.

In conclusion, we will tell you one more secret of making delicious red mullet: to make the fish especially ruddy and crispy, but not burnt, add starch to the flour. He will make the crust especially sonorous. For 1 tbsp of flour you will need 2 tsp of starch.

Serve the red mullet fried in a pan, together with lemon slices, olives and lettuce. Such a fish will become a real decoration of the table.

Now you know how to fry a red mullet so that it will please both guests and household members. Try it, and share the results in the comments.