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One Fish, Two Fish, Red Fish – Red Mullet

Posted Nov 04 2009 10:07pm

Friday night we decided to have fish, so I made my take on Fish and Chips.

I use all types of fish filets for shallow frying, such as cod, halibut and flounder. On Friday, I used red mullet, or barbounia as it is called in Hebrew. We had the following:

Cocktail hour: Mango-Pineapple Caipirinha

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust

Crushed Potatoes with Chives, Garlic, and Yogurt

Green peas

Heilbronner Stiftsberg Riesling 2005

Leftover Quince Tart

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust
Serves 2

350g (3/4lb) small or 4 medium red mullet filets
2 cups panko crumbs
1 tablespoon fresh parsley
1 tablespoon fresh oregano or thyme
2 tablespoons sesame seeds
Salt and freshly ground pepper
1 egg
2 tablespoons plain yogurt
1 tablespoon water

In a plate, mix the panko crumbs, sesame seeds, parsley, oregano and thyme. In a separate bowl, whisk the egg, yogurt and water.

Place the fish in the egg mixture and mix until the fish is thoroughly coated and then dip in the panko mixture until well coated. Cook the fish in about 25mm (1 inch) of hot oil for approximately two to three minutes on each side or until flaky. Drain on a paper towel and serve immediately.

Friday night we decided to have fish, so I made my take on Fish and Chips.

I use all types of fish filets for shallow frying, such as cod, halibut and flounder. On Friday, I used red mullet, or barbounia as it is called in Hebrew. We had the following:

Cocktail hour: Mango-Pineapple Caipirinha

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust

Crushed Potatoes with Chives, Garlic, and Yogurt

Green peas

Heilbronner Stiftsberg Riesling 2005

Leftover Quince Tart

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust
Serves 2

350g (3/4lb) small or 4 medium red mullet filets
2 cups panko crumbs
1 tablespoon fresh parsley
1 tablespoon fresh oregano or thyme
2 tablespoons sesame seeds
Salt and freshly ground pepper
1 egg
2 tablespoons plain yogurt
1 tablespoon water

In a plate, mix the panko crumbs, sesame seeds, parsley, oregano and thyme. In a separate bowl, whisk the egg, yogurt and water.

Place the fish in the egg mixture and mix until the fish is thoroughly coated and then dip in the panko mixture until well coated. Cook the fish in about 25mm (1 inch) of hot oil for approximately two to three minutes on each side or until flaky. Drain on a paper towel and serve immediately.

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