Fried red mullet with herbed pilaf

Method

1. Wash the rice in three changes of water, then soak in fresh, cold water for 30 minutes. Melt the butter in a large saucepan with a lid. Toast the pine nuts gently, stirring to prevent burning. Scatter a pinch of salt over the onions and mix together. Add the onion and garlic to the pan and soften in the butter for 5–6 minutes, stirring.
2. Drain the rice and add it to the pan. Stir to coat the rice with the butter and allow to absorb for 1–2 minutes. Add a generous pinch of salt and the black pepper. Stir to combine and then add the hot stock. Bring to the boil and cover tightly with the lid. Reduce the heat as low as possible and simmer for 8–10 minutes, until the rice is just cooked.
3. Remove the rice from the heat and add the herbs and spring onions. Stir once and then leave to stand for 5 minutes, with the lid on again.
4. Meanwhile, to cook the fish, heat the oil for deep-frying until a cube of day-old bread sizzles and browns in 30 seconds. Put the flour on a plate and season it generously. Dredge the fish in the flour, ensuring the whole surface gets a dusting, and gently shake off any excess. Carefully lower the fish into the oil, in twos or one at a time. Deep-fry for 4–6 minutes, depending on the size of the fish. Remove from the oil and drain on paper towels. (To check the fish is cooked through, insert a sharp knife into the fish by the spine. If the fish is flaking and no longer translucent, it is cooked.) Serve the fish on top of a heap of the fluffy, herbed rice, with lemon wedges to squeeze over.