Levantine cuisine · Fish & Seafood

Sultan Ibrahim Meqli

Small red mullet dredged in spiced flour and fried until crisp, served with lemon, parsley and flatbread.

Ingredients · for 4 servings

• 12 small red mullet
• 150 g flour
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 2 lemons
• 1/2 bunch parsley
• 800 ml frying oil
• 2 flatbreads
• Salt, pepper

Instructions

1. Scale and gut the red mullet, wash thoroughly and pat very dry - wet fish spatters and never gets crispy.
2. Season the fish inside and out with salt and pepper, drizzle with the juice of one lemon and let sit for 10 min.
3. Mix the flour with the turmeric, cumin, paprika and 1 tsp salt, coat the fish all over and tap off the excess flour.
4. Heat the frying oil in a wide pot to 180°C - a wooden skewer dipped in should immediately release fine bubbles.
5. Fry the red mullet in two batches for 3-4 min each until golden brown and drain on paper towels.
6. Serve immediately with parsley, wedges of the second lemon and warm flatbread - meqli doesn't wait.