There must be fish on your table - at least twice a week, in any form. This product will not only diversify your weekly menu, but will also fill the gap in the lack of vitamins that enter your body with land-based foods. Fish is especially good for the large amount of iodine and phosphorus it contains, which have a great effect on the thyroid gland, which means so much to our body. We bring to your attention some recipes for preparing mullet dishes.
A simple recipe for fried mullet in a frying pan
Required ingredients:
- mullet – 0.5 kg;
- lemon – ¼ part;
- wheat flour - for breading;
- salt and spices - to taste.
Cooking process:
- So, first, clean the fish from scales, rinse thoroughly in cold water and dry. Cut the mullet into medium pieces, sprinkle with salt and desired spices, and stir.
- Pour flour into a deep plate and roll each fish piece. Pour vegetable oil into a frying pan, heat it and place the fish pieces. Fry on both sides until an appetizing crust forms, then transfer to a paper towel to get rid of excess fat.
Place the finished mullet on a plate, garnish with lemon slices and fresh herbs. Serve with fried potatoes.
How to clean fish? How to gut fish? How to remove gills from fish?
Many people (including me at one time) ask questions about how to clean fish quickly and whether it is necessary to clean fish at all? Of course it is necessary. And the speed depends on how many times you repeat this process. After a couple of attempts, it will start to turn out very easy, because this task does not require much intelligence.
I will show you how to clean sea bass, but this, of course, can also be dorado, perch, red fish, pike perch, and mullet. Everything your soul desires. I’ll also share a secret cool life hack on how to properly clean fish from scales at home. Let's get started.
- How to clean fish from scales? We wash the fish, take a metal mesh for washing dishes (new) and begin to scrape off its scales under running water, moving from the tail to the head (the fish is cleaned from the tail). Scrub thoroughly with a mesh, without missing a single centimeter. This method is very easy and effective, fast and convenient, but if you are looking for the answer to the question of how to clean fish from scales with a knife, then everything is also quite simple: scrape off the scales with a blade against their growth, also moving from the tail to the head.
- How to remove gills from fish?
The first time it may be difficult, but, in fact, there is nothing difficult in this process. We poke holes above the gills with our fingers and trim them with a knife on one side, as shown in the photo. This can also be done with culinary scissors. We cut the bridle that connects the body and head. Cut out the last gill from the remaining side. We do this carefully, as you can see, there are sharp teeth on the gills that can easily injure you. If some of the gills remain or you cut the frenulum first, we begin to trim the gills from the back side. We cut them in a circle, ending with a bridle. We remove the cut gills from the head. Now you know how to remove the gills from a fish without harming yourself. - How to trim fish fins? We cut off the fins of the fish with a knife or scissors, as shown in the photographs.
- How to gut a sea bass, sea bream, pike perch or any other fish? Place the fish on its side and cut the belly: start with a small hole. We move towards the tail or the head (the latter option is more correct). We make a long cut, but it’s better not to cut all the way to the head, so the fish will retain its shape.
- How to gut fish? We take out all the insides by hand. Take a teaspoon and scrape off the remaining blackness.
- How to wash fish? We place the cleaned fish under running water and wash off the remaining giblets and blood.
That's all! Now you know how to clean fish from scales with a knife or a metal mesh, how to remove the gills from fish with culinary scissors, and also how to gut fish with a teaspoon. I hope you find my tips, guides, photos and life hacks useful. And further! One of these days I will tell you how to fillet fish
using the example of hung and smoked mackerel.
Not to miss, it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!
Try gutting and cleaning fish at home, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!
A very appetizing and tender fish is the mullet. Recipes for preparing this inhabitant of the southern seas are very different. Mullet can be baked in all sorts of ways, fried, dried, salted, boiled, etc. In any case, the finished dish will turn out amazingly tasty.
A treat prepared according to this recipe is suitable for both a regular family dinner and a holiday table. Cooking fish in the oven is quick and easy. In addition to fresh mullet (300-400 g), you will also need other ingredients: 1 tsp. grain mustard and honey, 40 ml each. soy sauce and vegetable oil, garlic clove, mint sprig, salt, lemon.
- While the oven is preheating to 190 degrees, you can prepare the fish. It is best to use freshly caught rather than frozen product.
- The carcass is thoroughly cleaned of husks and entrails, washed and thoroughly dried with a paper towel.
- The fish is rubbed with salt inside and out, after which it can be placed on a greased baking sheet and placed in a preheated oven for 40 minutes.
- Mint leaves and garlic are finely chopped and then mixed with the finely grated zest of 1 lemon. The ingredients are poured with a mixture of oil and soy sauce, honey and mustard are added to them.
- The finished fish is placed in a deep plate, generously greased with the resulting sauce and left in the cold to soak for a couple of hours.
If possible, it is best to cover the mullet with film and put it in the refrigerator until the morning. As a result, the hostess will be able to surprise her guests and family with the most delicate dish.
Breaded mullet, fried in a frying pan
Required ingredients:
- mullet – 0.5 kg;
- egg – 3 pcs.;
- breadcrumbs - 6-7 tbsp. l.;
- vegetable oil - for frying;
- spices and salt - to taste.
Cooking process:
- We carefully clean the mullet, remove the gills and cut into pieces. Now rinse the fish in cold water and dry. Select the bones from each piece. Sprinkle with desired spices and salt. Leave it for a while.
- Then, in a separate container, beat the eggs with salt using a whisk or fork. Pour the breadcrumbs into a deep plate. Dip each piece of mullet first into the egg and then roll in breadcrumbs.
- Now pour vegetable oil into the frying pan, heat it and add the fish. Fry the pieces of mullet until an appetizing crust and transfer to a dish. Serve fried mullet with baked potatoes and fresh vegetables.
Mullet with vegetables in tomato sauce
Ingredients:
- 1 kg mullet carcass
- 200 grams Onion
- 150 grams Carrots
- 3 pcs. tomatoes
- 1 tablespoon tomato paste
- Salt, pepper, soy sauce, lemon juice
- Vegetable oil for frying
- Half a tablespoon of sugar
- Ground black pepper, coriander, ground red pepper
- For breading:
- 1 tablespoon flour
- 1 tablespoon paprika
How to cook:
- Clean the fish carcass from scales, cut it, wash it, cut it into portions. Sprinkle with lemon juice, soy sauce, pepper and let stand. Pour a spoonful of flour and a spoonful of paprika into a bag, mix well, add the fish there and shake vigorously. Place the fish in a frying pan, fry in vegetable oil and transfer to another bowl.
- Cut the onion into half rings, grate the carrots, grate the tomatoes too. Place the onions and carrots in the frying pan where the fish was fried, fry, add the tomatoes and tomato, simmer a little, salt and pepper the marinade, add spices and sugar and place the fish. Cover cover and simmer over low heat for 20 minutes. Sprinkle with chopped herbs and serve. The fish is good both hot and cold. Bon appetit and all the best.
Fish soup
The mullet soup turns out rich, but not too greasy. It will definitely appeal not only to adults, but also to the youngest members of the family. For this dish you need to take: 3 small fish, 5 potatoes, 0.5 celery roots, 2 pieces each. onions, tomatoes and carrots, herbs, salt, spices for fish.
- The mullet is cleaned of scales, the fins are removed, the entrails are thrown out, after which the fish is cut into large slices. The heads should be left to obtain a rich broth.
- Potatoes are cut into slices, celery root is grated on a medium grater, onions, carrots and tomatoes are chopped in any convenient way.
- Vegetables and salt are added to the pot of water first. After 15 minutes - heads and pieces of mullet. You can also add bay leaves and any seasonings for fish to the future soup.
- Cook the aromatic dish for about 25 minutes until the vegetables are soft.
You can serve mullet soup with sour cream or mayonnaise.
“Scows full of mullet” is a phrase from a song known to many. Apparently, even then this queen of the seas was popular among fishermen and residents of Odessa (and not only). And now in the consumer market it is valued as having tasty and tender meat. How to cook it while maintaining all the beneficial properties?
Mullet stewed with tomatoes
Tender young mullet, called larichka in Crimea, is prepared in a variety of ways: it is fried (including on the grill), baked in the oven - in a mold, under cheese, in a sleeve, under herbs, and so on. The fish is stewed, salted, dried and preserved by distillation through an autoclave. We offer our visitors a recipe for the most delicate stewed casserole with vegetables and herbs. This dish is ideal for those who have digestive problems (you can’t eat spicy, fried, sour, etc.), as well as for those who watch their figure and try to eat healthy, low-fat foods.
Ingredients:
- fresh casserole - 1 kg;
- onions - 2-3 large onions;
- carrots - 1 pc. medium size;
- red pepper - ¼ pod;
- dill - a small bunch;
- parsley - a small bunch;
- vegetable oil - 2 tbsp. l.;
- ground black pepper;
- garlic - 2 cloves;
- basil - several sprigs;
- lemon - 1 pc.;
- salt.
To prepare the dish you will need: a saucepan, a colander, bowls for ingredients, a grater, serving plates.
Wash the fish, remove scales and remove the entrails. Rinse again, place in a colander, and let drain. Stainless universal colanders from Cristel have proven themselves to be excellent - pay attention to this interesting line of kitchenware! Dry with napkins. Using a sharp knife, cut into portions (cross sections). Peel the onions and garlic, wash the carrots, peel and grate. Cut the onion into thin half rings. Chop the garlic. Cut the hot pepper into thin rings. Chop the greens and mix.
Place a layer of fish in a dry pan (you need dishes with thick walls and a bottom - for example, an aluminum pan with titanium coating from Risoli), sprinkle it with vegetable oil, season, place a layer of carrots, onions, herbs, a few rings of red pepper, season again. Place fish, vegetables, and herbs in the order indicated (alternating layers). Pour the remaining oil on top and add a little water. Water should not cover the top layer! Place the pan over medium heat, cover with a lid. Bring to a boil, reduce the heat to low and simmer the casket until tender (15–20 minutes).
Place a sprig of fresh basil and a couple of lemon slices on each serving plate. Place stewed fish with vegetables and herbs in a mound. Serve hot with chilled dry or semi-dry white wine.
- Sauce, cheese sauce or sour cream sauce with tomato paste (cooked in fish broth) are perfect for the little casserole.
- Boiled new potatoes or mashed potatoes are perfect as a side dish for stewed little casserole.
- To add piquancy to the fish, you can serve thinly sliced Yalta onion half rings, marinated in wine vinegar with sea salt and ground black pepper.
Recipe for fried mullet with tomatoes
Mullet is a medium fat fish. The absence of small bones and white, tasty meat made mullet a good culinary dish. Mullet is consumed boiled, fried, smoked and dried. We offer a recipe: mullet fried in a frying pan with tomatoes.
Products:
- For 600-700 gr. fish (mullet)
- 2 tbsp. spoons of flour,
- 3 - 4 tbsp. spoons of butter and ghee,
- tomatoes - according to the number of pieces of fish,
- salt and ground pepper to taste.
Preparation:
- Cut the prepared fish (mullet) into portions without bones.
- Salt, pepper, roll in flour and fry in a well-heated frying pan with fat until golden brown.
- Fry medium-sized tomatoes in oil.
- Place the mullet on a plate, sprinkle with chopped herbs,
- Place a tomato on top of each piece; around the fish there are hot croutons of fried white bread.
Beneficial features
Doctors advise eating mullet at least once a week, the beneficial properties of which have been known for a long time. Migul is quite high in calories, however, it will not harm your figure. Eating mullet helps solve problems with the cardiovascular system. Thanks to the omega-3 fatty acids contained in fish meat, it will help avoid blockage of blood vessels. Fatty acids have a beneficial effect on the walls of blood vessels, eliminating blood plaques.
Experts say that regular consumption of mullet fillets will help:
- stabilize blood pressure;
- improve brain function;
- normalize vision (thanks to the vitamin A contained in fish, which has a beneficial effect on the eyes and eye vessels);
- improve skin condition;
- reduce cholesterol levels (thanks to B vitamins);
- normalize sleep.
To improve your health, doctors recommend including migul in your daily diet.
