A very appetizing and tender fish is mullet. The recipes for this inhabitant of the southern seas are very different. You can bake mullet in all kinds of ways, fry, dry, salt, cook, etc. In any case, the finished dish will turn out amazingly tasty.

How to cook mullet in the oven?

A treat prepared according to such a recipe is suitable for an ordinary family dinner and for a festive table. Cooking fish in the oven is quick and easy. In addition to fresh mullet (300-400 g), you will need other ingredients: 1 tsp. mustard and honey, 40 ml each. soy sauce and vegetable oil, a clove of garlic, a sprig of mint, salt, lemon.

  1. While the oven warms up to 190 degrees, you can prepare a fish. It is best to use a freshly caught rather than a frozen product.
  2. The carcass is thoroughly cleaned of husks and viscera, washed and thoroughly dried with a paper towel.
  3. The fish is rubbed with salt inside and out, after which it can be laid on a greased baking sheet and sent to the preheated oven for 40 minutes.
  4. Mint leaves and garlic are finely chopped and then mixed with 1 grated zest of 1 lemon. The ingredients are poured with a mixture of oil and soy sauce, honey and mustard are added to them.
  5. Ready fish is placed in a deep plate, generously smeared with the resulting sauce and left in the cold for soaking for a couple of hours.

If there is such an opportunity, it is best to cover the mullet with foil and send in the refrigerator until morning. As a result, the hostess will be able to surprise guests and home with a delicate dish.

Dried mullet

 

Sun-dried Black Sea mullet is very tasty and oily. It is served with cold beer or boiled young potatoes.You can easily cook such fish at home. To do this, take 500 g of mullet and coarse salt. No more ingredients are needed.

  1. The carcasses are thoroughly washed with running cold water and cleaned of the insides. No need to cut off the heads. Then the fish is dried with a paper towel and sent to a deep bowl.
  2. Mullet is generously sprinkled with coarse salt so that the latter covers the carcasses from all sides. Salting will take from 8 to 12 hours. The exact period depends on the size of the fish.
  3. After the specified time, the mullet is laid on the grate under oppression. This is necessary to remove the juice from the carcasses. The whole process will take 10-12 hours.
  4. Once the carcasses begin to dry slightly, they can be strung on the wire through the eye and dried in a warm, well-ventilated room.

In an apartment, it is best to hang fish on a closed insulated balcony. If you leave it in the room, then the strong specific smell of the product will probably interfere with your home.

Mushroom Stuffed Fish

 

Mullet is very tasty to cook with a variety of fillings. For example, it goes well with mushrooms. For the filling, any mushrooms (350 g) are suitable - both forest and champignons. In addition to them, it is necessary to use: 1 large fish carcass, 2 tsp each. honey and grain mustard, a pinch of ground ginger, oil, salt and any favorite spices. The best way to cook stuffed mullet is described below.

  1. Mushrooms are washed, coarsely chopped and fried in a pan with hot oil.
  2. The fish is cleaned, gutted, washed, then dried with a paper towel and generously rubbed with salt.
  3. In a separate container of honey, mustard, ginger and salt, sauce is prepared. 1 tbsp it is added to the mushrooms, the rest of the mixture is rubbed with mullet.
  4. The abdomen of the fish is sutured with a strong thread. You need to leave only a hole for filling.
  5. Mushrooms with sauce are added inside the mullet, after which the carcass is sutured to the end.
  6. Fish is baked in a very hot oven for 50-60 minutes.

It is best to use a sleeve for making mullet this way. He will not let fish juice flow out.

Baked in the oven in foil

Mullet in the oven can also be cooked in foil. This recipe also makes the fish especially juicy and soft. For it you need to take: 2 large carcasses of mullet, 10 pcs. potatoes, 1 lemon, 2 tomatoes, salt, vegetable oil, any spices for fish.

  1. The fish is cleaned of the insides, after which the heads are cut off from the carcasses and they are thoroughly washed with cold water. It is very important to make incisions along the entire surface of the mullet.
  2. Each fish is carefully rubbed with spices and salt on all sides. Slices of lemon and tomatoes are put into the cut abdomen.
  3. Carcasses will be wrapped in separate sheets of foil, greased with vegetable oil. Each of them needs to be laid on a prepared leaf, overlaid with potato slices, lightly sprinkled with salt, and then carefully packed so that the fish juice does not leak out.
  4. The dish is cooked in a very hot oven for about 35 minutes until the potatoes are soft.

A mullet baked in this way will not need to come up with a separate side dish. They will be potato slices.

In the pan

To make the mullet fried in a pan, it turned out especially tasty, you need to take as many spices as possible.

For example, mix dry parsley, dill, black pepper, thyme and rosemary. In addition to them, you will need to use: 1 kg. fish, 2 pcs. onions, salt, 150 g of wheat flour, frying oil.

  1. Fish carcasses are thoroughly cleaned and washed with cold water, after which they are rubbed with salt and a mixture of seasonings.
  2. Each mullet is thoroughly crumbled on all sides in flour and laid out in a frying pan with heated oil.
  3. Onions are cut into thin rings.
  4. After the fish is fried on one side, it is gently turned over, covered with onion slices and cooked under the lid until the mullet is brown and the vegetable is transparent.

This dish should be served separately. For example, tartar or any other based on mayonnaise with the addition of lemon juice.

Steamed in a slow cooker

 

To make not only tasty, but also low-calorie dish, it is best to use a slow cooker. A variety of vegetables will complement the mullet fillet (1 kg.). For example, 2 pcs. bell peppers, carrots, onions and 1 small zucchini. You also need to take: salt, spices and vegetable oil.

  1. The fish fillet is cut into large pieces. Vegetables are small.
  2. Zucchini, carrots, onions, bell pepper are laid out in layers in a greased multicooker bowl. The mullet is last sent to the container.
  3. Each layer should be sprinkled with salt and spices, and pour all the ingredients on top with a small amount of any vegetable oil.
  4. The dish is cooked in the "Stew" mode for 90 minutes.

To make food even more dietary, you can water products not with oil, but with water.

How to salt a mullet tasty?

Mullet is often used for salting. This is a long process that takes at least a week. It is very important to change the brine every 2 days. As oppression, you should use natural stone. For salting mullet, you need to take fish for about 1 kg, 1 liter of water and 200 g of salt.

  1. The carcass is thoroughly washed and cleaned through the gills, so as not to violate its integrity. It is best to use salted water during the washing process.
  2. 200g are poured into the prepared mullet. salt, after which it is placed in a deep container belly up.
  3. Fish is pressed against oppression and left in a cool dark place for 48 hours.
  4. After the specified time, the formed liquid is drained, and the mullet is poured with new brine prepared from 200 g. salt and a liter of water. The procedure is repeated after 48 hours.

Salty fish will be ready for 8-10 days. It must be stored in brine on the bottom shelf of the refrigerator. Before serving, it is best to soak the carcass in clean water.

Mullet fillet in batter

 

In batter, the fish in question will be an excellent snack option for the festive table. It goes well with any garlic sauce. To prepare such a dish, you must use: 1 kg. fillet, 130 g of wheat flour, 2 eggs, lemon, 1 tsp soy sauce, salt, pepper, oil.

  1. The fillet is carefully cut into slices about a finger thick, poured with lemon juice, sprinkled with salt and pepper. Then the fish pieces are covered with a film and left for 25 minutes.
  2. For batter 50 ml. vegetable oil mixed with flour, soy sauce, 100 ml. water and a pinch of salt. The mixture should stand for 15 minutes.
  3. Egg whites are beaten into dry foam and interfere in the first part of the batter.
  4. It remains to immerse the pickled mullet in the prepared mass and thoroughly fry it on all sides in hot vegetable oil.

In order for the batter to crackle appetizingly, you need to serve the dish hot to the table.

Fish soup

Mullet ear is rich, but not too fat. She will definitely be liked not only by adults, but also by the smallest family members. For such a dish you need to take: 3 small fish, 5 potatoes, 0.5 celery roots, 2 pcs. onions, tomatoes and carrots, herbs, salt, spices for fish.

  1. The mullet is cleaned of scales, fins are removed from it, the entrails are thrown out, after which the fish is cut into large slices. Heads must be left to receive rich broth.
  2. Potatoes are cut into slices, celery root is rubbed on a medium grater, onions, carrots and tomatoes are chopped in any convenient way.
  3. First vegetables and salt are added to the pot with water. After 15 minutes - heads and pieces of mullet. You can also send bay leaves and any seasonings for fish to future soup.
  4. A fragrant dish is prepared for about 25 minutes until the vegetables are soft.

Serve the mullet ear to the table with sour cream or mayonnaise.

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