Quick to cook and requiring just a handful of ingredients, this fried fish recipe is a good option for any meal. With a nutty oily taste, mullets have a strong flavour, and go well with Dal and Rice or Chapati!
Mullets are fish that are found all over the world in coastal, tropical, and also freshwaters. There are about 78 species in all!
Reading: how to fry mullet fish
We usually get the Grey Mullets (called grey, but looks silver) here in Mumbai, but you also have white, red, black, and striped mullets across the world. Mullets are known by other names in the different local languages here in India, like Thirutha in the South or Bhangor in West Bengal and Bangladesh.
With its small bones and soft flesh, this fish is quite tasty, but not everyone likes the strong flavor.
Mom and Dad are the fish buyers in our house. It’s not as easy as it looks, with those fisherfolk calling out to you from every corner. Having accompanied Mom on several occasions to buy fish, I’d definitely say that buying fish is a skill and so is cooking it!
With a variety of options to cook fish – like boiled, baked, curry, or fried – how do you know which to make?
Anyways, for mullets, here’s an easy fried fish recipe to use. Keep reading…
What ingredients do you need to fry Mullets
Firstly, you require the Mullets of course. Then the spices like Haldi aka turmeric, salt, and chili powder. Plus, a little vinegar, and a bit of rice atta (rice flour) for coating and oil for frying.
How to fry mullets
Wash the fish and clean them. Remove the fins and tails and extra unwanted parts from the stomach (if this has not already been done). Here in India, we eat the heads too, but you can remove these if you want to. I’m not too fond of the fish heads, but you should see my mom and sis clean the heads to perfection!
Put the fish in a bowl and sprinkle with salt, turmeric, and chilli powder.
Next add a little vinegar. If you do not have vinegar, you can use sour lime juice. Allow the fish to marinate for 20 to 30 minutes. This is optional.
Just before frying, coat the fish with some rice flour (chawal atta) and fry for 5 minutes on high flame.
Turn them over to the other side to be heated for a few minutes and the fish is ready to be served.
Sprinkle with some lemon and enjoy this tasty oily fried fish. We usually eat mullets with moong dal or masoor dal and rice or chapatis.
FAQ’s About Mullets
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