Spanish cuisine · Fish & Seafood

Griddled Red Mullet

Small red mullet with crisp skin from the griddle, drizzled with garlic oil and parsley.

Ingredients · for 4 servings

• 12 small red mullet
• 6 cloves garlic
• 1 bunch flat-leaf parsley
• 2 lemons
• 1 dried chili pepper
• 80 ml olive oil
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Scale and gut the red mullet, rinse under cold water and pat very thoroughly dry — wet skin sticks to the griddle.
2. Season the fish inside and out with the coarse sea salt and pepper and rub thinly with 2 tbsp olive oil.
3. Heat the griddle or a heavy pan hard with no fat until a drop of water evaporates instantly.
4. Fry the red mullet 3 min. per side without moving them, and only turn once the skin releases on its own and is golden and crisped.
5. Meanwhile let the sliced garlic steep golden with the crumbled chili in the remaining olive oil for 3 min. and stir in the finely chopped parsley off the heat.
6. Lay the fish on a warmed platter, pour the hot garlic oil over them and serve at once with lemon wedges.