Pan Fried Red Mullet With Tahini Sauce Food

PAN-FRIED RED MULLET WITH TAHINI SAUCE

Steps:

• First, make the sauce. Stir the tahini in the jar before using. With a fork, beat the tahini with the lemon juice. It will thicken to a stiff paste. Add the water, beating vigorously until you get the consistency of a pale, runny cream. Then add a little salt and the garlic, if using, and pour into a serving bowl.
• Season the red mullet fillets with salt and pepper and fry in the oil over medium-high heat, preferably in a nonstick frying pan, for about 2 minutes on the skin side. Turn and cook the other side for half a minute more.
• Serve the fish at once, with the lemon wedges, and let people pour the tahini sauce on the side.
• Season 4 fish fillets (5 to 7 ounces each), such as cod or haddock, with salt and white pepper and 1/2 teaspoon ground cumin. Dip the fillets in flour to coat them all over, and shallow-fry in sizzling olive oil, turning over once. Drain on paper towels and serve with the tahini sauce.

PAN FRIED MULLET FILLET

Steps:

• Slice the lemon into quarters.
• With half the lemon, marinate the fillets with the juice.
• Rub 1tsp salt on each fillet.
• Sprinkle a dash of pepper and dill for each fillet.
• Leave fillets for 1/2hour.
• Heat oil in frying pan on medium heat.
• Place fillets skin side down first on the pan and fry for 2mins on each side. Drizzle more oil on the fish if necessary.
• When cooked, use the other half of the lemon and drizzle juice over.
• Serve hot.