Fried Lamb (Sultanka) - a recipe for delicious and crisp fish

Kitchen appliances and utensils: deep frying pan, deep bowl, knife, disposable paper towels, bowl, plate, cutting board.

Ingredients

Step cooking

1. Take half a kilogram of mullet and clean it of scales. This can be done with a knife or simply with your hands under a stream of water, as this fish has large and thin scales, which are very easily separated from the fish. Many skip this stage of fish preparation before cooking and, moreover, do not even gut the mullet. This is because the sultanka does not contain bile and bones, and the scales after heat treatment are not even felt. Therefore, to spoil the taste of the finished dish with poor preparation of the fish is almost impossible.
   
2. Next, spread the abdomen of each fish and get the insides, as well as remove the gills. After this, rinse the fish thoroughly several times and dry it with lightly disposable paper towels. If you use frozen mullet, thaw it naturally, and not in the microwave, so that the fish does not lose its aroma and taste.
   
3. Put the fish in a deep bowl. Sprinkle half a teaspoon of salt, a pinch of ground black pepper and two tablespoons of lemon juice. Stir the fish so that it is evenly covered with spices and leave to marinate for about fifteen minutes. In the meantime, take a small bowl and mix one hundred grams of flour and two tablespoons of starch there. Pour the starch flour into the fish and roll each fish on all sides in a given breading. It is not necessary that there is too much flour, it will only interrupt the taste of tender red mullet meat. Therefore, before frying the fish, shake off the excess breading.
   
4. Take a deep frying pan, pour in sunflower oil so that it completely covers the bottom. If there is too little oil, the fish will burn and a crust will not form on it. Therefore, monitor the amount of oil during frying and top it up on time. Place the pan on a large fire and let the oil heat.
   
5. Gently place the fish in a pan so as not to burn your hands with oil. You need to fry the mullet in hot oil for about four minutes on each side until a crispy, golden crust appears.
   
6. Before serving the finished fish, put it on a plate covered with paper towels in several layers so that all the excess fat drains and does not interrupt the taste of the fish.
   
7. Grilled red mullet matches perfectly with cold beer and grilled vegetables. Before serving, you can sprinkle with chopped herbs or prepare a sauce that you like.
   

Video recipe

After watching the video, you will see the simplicity and speed of cooking mullet.

Other fish recipes