Welcome Anonymous! Please Login or Register

Fried Red Mullet Fillets

Status Approved
Name	Fried Red Mullet Fillets
Category	Italian, Fish & Seafood
Serves/Yields	4 servings
Source	Guido
Difficulty	Easy
Prep. Time	15 minutes
Cook Time	3 - 4 minutes
Introduction
	For this recipe, we will use a different type of batter, like a tempura, but we will use sparkling water and also rice flour. The trick for the best result it to have a very cold batter and very hot oil.
Ingredients
	1 1/2 lbs red_mullet fillets 1 egg 1/2 cup all_purpose_flour 1/2 cup rice_flour 1 cup very cold sparkling water (San Pellegrino or Perrier are very "gassy") Sea salt 2 lemons. Vegetable_oil for deep frying
Directions
Step: 1	Store the fillets in the refrigerator until just before you are ready to fry. Beat egg in a large bowl, add rice flour, wheat flour and water stirring gently to avoid lumps. Do not overwork the batter. The batter should be runny, like crepe batter. If too dense, add a bit more cold water.
Step: 2	Heat the oil to its smoking point. Coat the fillets with batter and deep fry until golden brown, about 3 - 4 minutes. Drain on absorbing paper, season with salt and serve hot garnished with lemon wedges.

Time submitted: Saturday, October 13. 2007 at 11:28:52
Contributed By: guido

Click +1 to recommend something to your friends and contacts when they search.

Rate It
Average score: 2.22 () votes: 18

Comments

The comments are owned by the poster. We aren't responsible for their content.

No Comments Allowed for Anonymous, please register

Home

Recipes

Recipes Categories

Tools

Community

Advertising

Last topics in forums

• Is there an Introduction Thread in the Forum?
Help me! on Oct 18, 2011 at 02:42:22
• The Royal Wedding
The Kitchen Sink on May 02, 2011 at 21:24:06
• Yellow cake mix...
Tips & Techniques on May 01, 2011 at 22:02:14
• Supermarket Coupons UK
The Kitchen Sink on Apr 27, 2011 at 06:08:34
• What you should always have in your pantry and fridge.....
Tips & Techniques on Apr 17, 2011 at 22:06:01

Last 5 reviews