Fried red mullet with salsa

Fried red mullet with salsa

By
From
Cairo Kitchen
Serves
4–6
Photographer
Jonathan Gregson

Red mullet is a fish that exists mainly in the Mediterranean. In Egypt it is known as ‘barbouni’ and is usually eaten with rice and a side of tahina. Here we have used the small red fish as a mezza and combined it with a spicy salsa.

Ingredients

Quantity Ingredient
2 garlic cloves, chopped
1/2 teaspoon ground cumin
2 tablespoons fresh coriander, chopped
2 lemons, juiced
8 small red mullet, cleaned
100g plain flour
200ml oil
salt
freshly ground black pepper

For the spicy tomato salsa

Quantity Ingredient
100g cherry tomatoes, halved
2 teaspoons olive tapenade
1 fresh hot chilli, chopped
2 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Mix the garlic, cumin, coriander, lemon juice and salt and pepper together and rub the fish inside and out with the marinade. Set aside for 1 hour for the flavours to penetrate the fish.
  2. Meanwhile, make the spicy tomato salsa by combining the cherry tomatoes, olive tapenade, chilli, olive oil and salt and pepper, to taste.
  3. Shake off the excess marinade from the fish and pat in the flour to coat on both sides. Heat the oil in a frying pan and fry the fish for a couple of minutes on each side until golden.
  4. Serve the red mullet hot with a side of the salsa.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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