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Fried Red Mullets with Anchovy Butter

17/11/2023

Red mullet is a delicious fish that lends itself exceptionally well to simple cooking methods like frying, which enhances its flavor. The combination with anchovy butter adds a touch of intensely Mediterranean taste. Here is the recipe for preparing Fried Red Mullets with Anchovy Butter.

Ingredients

  • 4 fresh red mullets, gutted and cleaned
  • Flour, as needed for dredging
  • Frying oil
  • Salt
  • 100 g of soft butter
  • 4-5 anchovy fillets in oil
  • 1 clove of garlic
  • Chopped parsley, to taste
  • Juice of 1/2 lemon

Preparation

  1. Start by preparing the anchovy butter. In a blender, put the drained anchovy fillets, garlic, parsley, and soft butter. Blend everything until you get a smooth mixture. If you prefer, you can also do this with a fork by crushing the ingredients well until they mix with the butter.

  2. Transfer the anchovy butter onto a sheet of parchment paper and roll it up like a cylinder; then place it in the refrigerator to firm up.

  3. Dredge the red mullets in flour, making sure it adheres well to the entire surface.

  4. Shake the red mullets lightly to remove excess flour.

  5. In a large pan, heat the frying oil and fry the red mullets until they are golden and crispy, which should take about 3-4 minutes per side.

  6. Once cooked, drain the red mullets and place them on paper towels. Salt them lightly.

  7. Plate the red mullets and finish the dish with a sprinkling of lemon juice.

  8. Cut the anchovy butter into rounds and place them on top of the warm red mullets so that the warmth will melt the butter slowly.

You can serve the red mullets accompanied by a fresh salad or grilled seasonal vegetables for a lighter side dish.

Curiosity

Red mullets are known for their vivid red color and the quality of their tender, flavorful meat. In many areas of the Mediterranean, they are considered a real delicacy, often appreciated for the preparation of simple dishes that highlight their flavor. Flavored butter is a typical addition to French cuisine, but the use of anchovies is a clear nod to the Italian tradition, which loves these small fish for their ability to flavor and enrich dishes.