Trying to convince someone to branch out from their usual choice of salmon or tuna? I find that coating less popular fish in crispy breadcrumbs and frying till golden brown will typically do all of the convincing for you.
This breading technique can be carried out on any thin fillets of fish. For smaller fish like this mullet (800g fish) I like to butterfly the fish and leave the tail on. This is a technique where you fillet the fish, removing the spine but leaving the two fillets attached. This isn’t necessary but it makes for a nice presentation. Ask your fishmonger nicely to do this for you or follow along with a YouTube video.
This recipe was produced as part of a collaboration series with Fish For Tomorrow . In these articles we’d like to showcase the great potential that some of the less popular, more sustainable choices of seafood have to offer. We chose grey mullet for our first set of articles because it has a pretty bad reputation locally. To find out why this is unfounded, check out FFT’s companion article here.
Before we jump into the recipe I’d also like to thank Bottarga fish shop for helping me track down the fish for this project as well as the Department of Fisheries and Aquaculture for providing the fish for these recipes and articles.