Mullet is very easy to clean with a regular knife. We clean the scales and remove all the insides. If the fish is small, you can leave the head and fry it whole.
Wash the cleaned fish well in running water and dry with a paper towel.
Mullet has a delicate and very pleasant taste, so it is very important not to overpower it with too much salt. It is best to take coarse sea salt, mix it with allspice black pepper and rub the fish on all sides - outside and inside. To prevent the fish from absorbing excess salt, shake it lightly - a sufficient amount of salt will remain on the carcass, and the excess will fall off.
Before frying the mullet in a frying pan, you need to hold it for about 10-15 minutes so that it marinates a little and is salted inside. Pour vegetable oil into a frying pan and heat over medium heat. Pour flour into a convenient plate or bowl and roll each fish.
Immediately place it in hot oil and fry on both sides until golden brown.
A whole mullet fried in a frying pan will be juicy and incredibly tender, but if the fish is large, it is best to cut it into portions.
Ready fish can be served with fresh vegetables or sour cream sauce. To do this, finely chop the dill and a clove of garlic, mix it with sour cream and add salt to taste.
If you want to try fried mullet in batter, as is traditionally prepared in Odessa, then we suggest using this simple recipe.
Cleaned and washed fish should be slightly dried to remove excess water and cut into portions. Using a knife or your hands, very carefully remove the seeds from each piece and leave the skin.
Beat three eggs into a deep bowl, add salt and allspice. Beat well with a fork or whisk.
Place breadcrumbs on a flat plate - you can use homemade or store-bought ones.
Dip the prepared pieces into the egg mixture and leave for about five minutes.
During this time, heat a frying pan with vegetable oil.
When the oil is hot enough, carefully remove the fish pieces from the egg and roll in breadcrumbs.
Immediately place in a frying pan and fry on both sides until golden brown. If you have not yet decided how to fry mullet - in flour or breadcrumbs with egg, try both options. Fried fish with a crispy crust will surely please you and your loved ones.
It is best to serve fish with fresh herbs and a salad of fresh vegetables. Bon appetit!
There are whole legends about the taste of mullet. Indeed, this small Black Sea fish has an amazing taste, and preparing it is so simple that even an inexperienced housewife can prepare this dish no worse than experienced chefs. Frying this fish is a pleasure - it has practically no small bones, so it will take you very little time to prepare this chic dish. In addition to the recipe, housewives can watch a video on how to cook mullet quickly and tasty.
Ingredients:
- Mullet – 1 kg
- Flour – 100 gr
- Salt and pepper to taste
- Vegetable oil - 100 ml
- Greens - 1 bunch
- Breadcrumbs - 100 gr
- Egg - 3 pcs
- Salt and pepper to taste
For the batter:
How to fry mullet in a frying pan
Mullet is very easy to clean with a regular knife. We clean the scales and remove all the insides. If the fish is small, you can leave the head and fry it whole.
Wash the cleaned fish well in running water and dry with a paper towel. 
Mullet has a delicate and very pleasant taste, so it is very important not to overpower it with too much salt. It is best to take coarse sea salt, mix it with allspice black pepper and rub the fish on all sides - outside and inside. To prevent the fish from absorbing excess salt, shake it lightly - a sufficient amount of salt will remain on the carcass, and the excess will fall off.
Before frying the mullet in a frying pan, you need to hold it for about 10-15 minutes so that it marinates a little and is salted inside. Pour vegetable oil into a frying pan and heat over medium heat. Pour flour into a convenient plate or bowl and roll each fish. 
Immediately place it in hot oil and fry on both sides until golden brown.
A whole mullet fried in a frying pan will be juicy and incredibly tender, but if the fish is large, it is best to cut it into portions.
Ready fish can be served with fresh vegetables or sour cream sauce. To do this, finely chop the dill and a clove of garlic, mix it with sour cream and add salt to taste. 
If you want to try fried mullet in batter, as is traditionally prepared in Odessa, then we suggest using this simple recipe.
Cleaned and washed fish should be slightly dried to remove excess water and cut into portions. Using a knife or your hands, very carefully remove the seeds from each piece and leave the skin. 
Beat three eggs into a deep bowl, add salt and allspice. Beat well with a fork or whisk. 
Place breadcrumbs on a flat plate - you can use homemade or store-bought ones. 
Dip the prepared pieces into the egg mixture and leave for about five minutes. 
During this time, heat a frying pan with vegetable oil.
When the oil is hot enough, carefully remove the fish pieces from the egg and roll in breadcrumbs. 
Immediately place in a frying pan and fry on both sides until golden brown. If you have not yet decided how to fry mullet - in flour or breadcrumbs with egg, try both options. Fried fish with a crispy crust will surely please you and your loved ones. 
It is best to serve fish with fresh herbs and a salad of fresh vegetables. Bon appetit!
“Scows full of mullet” is a phrase from a song known to many. Apparently, even then this queen of the seas was popular among fishermen and residents of Odessa (and not only). And now in the consumer market it is valued as having tasty and tender meat. How to cook it while maintaining all the beneficial properties?
A storehouse of vitamins and microelements
Eating this fish prevents heart diseases such as stroke or heart attack. It's all about omega-3, contained in abundance in its pulp, which helps maintain healthy arteries. Both adults and children are recommended to eat fish at least twice a week (it’s not for nothing that there used to be a so-called “fish day” in canteens - on Tuesday and Thursday). Mullet contains fats - up to 10 percent, proteins - up to 20 percent, and almost no carbohydrates. Boiled or baked in the oven, mullet is useful for patients with atherosclerosis and the elderly. Such a useful fish is the mullet. How to cook it tastier? There are many dishes that include this fish. Let's look at the recipes for some of them.
Jellied
Mullet... How to make aspic from it? Ingredients: fish - 1 kilogram, grape wine - 50 grams, gelatin - 50 grams, green onions, garlic, ginger, salt, pepper - to taste.
We clean, gut and wash the fish. Cut into two halves - lengthwise. Free from bones. We make seasoning from wine, salt, pepper, garlic, ginger - a little of everything. Marinate the fish in it for half an hour. Cook the pickled mullet for 20 minutes (preferably steamed). We dilute gelatin in fish broth or water. Place the fish in small bowls for aspic. Pour in gelatin, let cool and put in the refrigerator. There the dish freezes completely. Serve in slices with a boiled egg and green onions as an appetizer. This is one way to cook mullet deliciously.
Salad
This original dish will decorate any holiday table! Ingredients: lettuce leaves - 150 grams, mullet fillet - 150 grams, tomatoes - 100 grams, olive oil - one tablespoon, lemon zest, parsley. Bake the mullet in the oven at 180 degrees for 15 minutes on a baking sheet greased with olive oil. Place lettuce leaves on a salad plate and baked mullet on them. Decorate everything with quartered tomatoes and parsley. Sprinkle zest on top.
On skewers
This recipe is best suited for an outdoor picnic. But you can cook fish at home, in a frying pan. Ingredients: mullet fillet - 1 kilogram, zucchini - half a kilogram, olive oil - two tablespoons, small tomatoes - 10 pieces, lettuce - 100 grams, juice of one lemon, salt and pepper to taste.
Rub the fillet with salt and pepper. Cut into strips 3-5 centimeters wide. We roll the strips with the skin inward (if without it, then with the side where the skin was). We also cut the zucchini into thin strips lengthwise. Cook in salted water for 2-3 minutes. Place on paper or cloth towels and dry. We also roll the zucchini ribbons into rolls. Now we string them onto long wooden skewers, alternating rolled ribbons of mullet and zucchini (two each). Heat olive oil in a frying pan and lightly fry the rolls (a few minutes on each side). Place lettuce leaves on a plate, place skewers with rolls on them, garnish with lemon juice.
Kebabs
Another way to cook mullet deliciously is to make a kebab out of it. Ingredients: fillet - one kilogram, small zucchini - 2 pieces, small tomatoes - 10 pieces, olive oil - two tablespoons, salt, pepper - to taste, juice of one lemon.
We prepare it in the same way as on skewers, only we string the rolls onto skewers and bake them on the grill. Decorate the finished dish with tomatoes and herbs, pour over lemon juice. You can serve This dish is good to cook outdoors, in a noisy campaign. You should wash down the finished shish kebab with beer or dry white wine.
Fish soup
This first dish is good to eat during Lent, when eating fish is allowed. Ingredients: mullet - one piece, potatoes - four pieces, onions - two pieces, carrots - one piece, rice - half a glass, olive oil - one tablespoon, juice of one lemon, salt and pepper - to taste. We clean the fish, gut it, remove the gills, and wash it. Cut into large pieces.
Boil three liters of water in a saucepan. Throw in the chopped potatoes. Finely chop the onion and carrots and fry in a frying pan in olive oil until golden brown. Pour into a saucepan. We wash the rice and also add it to the soup. We put the fish last, along with the spices. Cook over low heat until done. Remove from heat and squeeze lemon juice into the soup. Such a simple soup is like a balm for the soul: tasty, low-fat and dietary.
Baked mullet
And, of course, the most delicious mullet is baked in the oven on a bed of vegetables. This dish is also quite dietary. You can use foil, or you can bake it in special molds or on a baking sheet if there is a lot of fish. The effect is the same: a delicious crispy crust and baked vegetables on the side.
Ingredients: mullet - 1 kilogram, potatoes - half a kilogram, onions - 200 grams, carrots - 200 grams, sour cream - half a glass, salt and spices - to taste. Take mullet fillet and cut into small pieces. We peel the potatoes (if they are young, just wash them well) and cut them into rings. Onions - in half rings, carrots - in cubes (or grate, depending on your preference). Place the potatoes in a baking dish. On top is a layer of fillet. On it is a layer of carrots and onions. Coat with sour cream. And again we make three layers. The last one is coated with sour cream and sprinkled with spices. Bake in the oven at 180-200 degrees for 20-30 minutes. Before ready, you can sprinkle grated cheese on top. This dish is served with greens. You can boil the rice. Dry white wine goes well with it.
Dried mullet
And finally, we offer dried mullet. This is a wonderful snack for beer in nature, in the company of friends. The fact is that preparing such a miracle is very simple. You will need: mullet and coarse salt (ratio one to one). We wash the fish well, but do not clean or gut it. Dry lightly on a towel. Pour a layer of salt into a deep, large bowl or basin. Then we place the fish. On top there is another layer of salt. You need to put pressure on top (the simplest is a pan lid and a dumbbell or a brick). Salting time is 12 hours. Then we take out the fish and rinse it from salt and mucus in running water. We string our mullet through the eyes or gills onto a fishing line or wire. How to prepare it next? We hang it in a warm and ventilated room (for example, in the kitchen or on the balcony). You can wrap a piece of insect gauze around the fish. Now it will dry for several days. The degree of readiness depends on priorities: some people like “wet” fish, others like fish that you can bang on the table with. In any case, it turns out delicious. Bon appetit everyone!
A very appetizing and tender fish is the mullet. Recipes for preparing this inhabitant of the southern seas are very different. Mullet can be baked in all sorts of ways, fried, dried, salted, boiled, etc. In any case, the finished dish will turn out amazingly tasty.
A treat prepared according to this recipe is suitable for both a regular family dinner and a holiday table. Cooking fish in the oven is quick and easy. In addition to fresh mullet (300-400 g), you will also need other ingredients: 1 tsp. grain mustard and honey, 40 ml each. soy sauce and vegetable oil, garlic clove, mint sprig, salt, lemon.
- While the oven is preheating to 190 degrees, you can prepare the fish. It is best to use freshly caught rather than frozen product.
- The carcass is thoroughly cleaned of husks and entrails, washed and thoroughly dried with a paper towel.
- The fish is rubbed with salt inside and out, after which it can be placed on a greased baking sheet and placed in a preheated oven for 40 minutes.
- Mint leaves and garlic are finely chopped and then mixed with the finely grated zest of 1 lemon. The ingredients are poured with a mixture of oil and soy sauce, honey and mustard are added to them.
- The finished fish is placed in a deep plate, generously greased with the resulting sauce and left in the cold to soak for a couple of hours.
If possible, it is best to cover the mullet with film and put it in the refrigerator until the morning. As a result, the hostess will be able to surprise her guests and family with the most delicate dish.
Dried mullet
Dried Black Sea mullet turns out very tasty and fatty. It is served with cold beer or boiled new potatoes. You can easily prepare this fish at home. To do this, you need to take 500 g of mullet and coarse salt. You don't need to use any more ingredients.
- The carcasses are thoroughly washed with running cold water and cleaned of entrails. There is no need to cut off the heads. Then the fish is dried with a paper towel and placed in a deep bowl.
- The mullet is generously sprinkled with coarse salt so that the latter covers the carcasses on all sides. Salting will take from 8 to 12 hours. The exact period depends on the size of the fish.
- After the specified time has passed, the mullet is placed on the grill under pressure. This is necessary to remove juice from the carcasses. The whole process will take 10-12 hours.
- As soon as the carcasses begin to dry out slightly, they can be strung on a 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, the strong specific smell of the product will probably bother your family.
Fish stuffed with mushrooms
Mullet is very tasty to cook with a variety of fillings. For example, it goes well with mushrooms. Any mushrooms (350 g) are suitable for the filling - both wild mushrooms and champignons. In addition to them, you must use: 1 large fish carcass, 2 tsp. honey and grain mustard, a pinch of ground ginger, oil, salt and any favorite spices. The best way to prepare stuffed mullet is described below.
- Mushrooms are washed, coarsely chopped and fried in a frying pan with hot oil.
- The fish is cleaned, gutted, washed, then dried with a paper towel and generously rubbed with salt.
- The sauce is prepared in a separate container from honey, mustard, ginger and salt. 1 tbsp. it is added to the mushrooms, the rest of the mixture is rubbed on the mullet.
- The belly of the fish is sewn up with strong thread. You only need to leave a hole for filling.
- Mushrooms and sauce are added inside the mullet, after which the carcass is sewn up to the end.
- The fish is baked in a very hot oven for 50-60 minutes.
The best way to cook mullet this way is to use a sleeve. It will prevent fish juice from leaking out.
Baked in the oven in foil
You can also cook mullet in the oven in foil. This recipe also makes the fish especially juicy and soft. For it you need to take: 2 large mullet carcasses, 10 pcs. potatoes, 1 lemon, 2 tomatoes, salt, vegetable oil, any spices for fish.
- The fish is cleaned of its entrails, after which the heads are cut off from the carcasses and thoroughly washed with cold water. It is very important to make cuts over the entire surface of the mullet.
- Each fish is thoroughly rubbed with spices and salt on all sides. Slices of lemon and tomatoes are placed into the cut belly.
- The carcasses will be wrapped in separate sheets of foil, greased with vegetable oil. Each of them needs to be placed on a prepared sheet, covered with potato slices, lightly sprinkled with salt, and then carefully packaged so that the fish juice does not leak out.
- Cook the dish in a very hot oven for about 35 minutes until the potatoes are soft.
There is no need to come up with a separate side dish for mullet baked in this way. They will be potato slices.
In a frying pan
To make mullet fried in a frying pan especially tasty, you need to take as many spices as possible.
For example, mix dry parsley, dill, ground black pepper, thyme and rosemary. In addition to them, you will need to use: 1 kg. fish, 2 pcs. onions, salt, 150 g wheat flour, oil for frying.
- Fish carcasses are thoroughly cleaned and washed with cold water, after which they are rubbed with salt and a mixture of seasonings.
- Each mullet is thoroughly coated on all sides in flour and placed in a frying pan with heated oil.
- The onion is cut into thin rings.
- After the fish is fried on one side, it is carefully turned over, covered with onion slices and cooked under the lid until the mullet is golden brown and the vegetable is translucent.
This dish should be served separately with sauce. For example, tartar or any other mayonnaise-based with the addition of lemon juice.
Steamed in a slow cooker
To make not only a tasty, but also low-calorie dish, it is best to use a slow cooker. A variety of vegetables will help 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.
- Fish fillet is cut into large pieces. Vegetables - small.
- Zucchini, carrots, onions, and bell peppers are laid out in layers in a greased multicooker bowl. The last thing to go into the container is the mullet.
- Sprinkle each layer with salt and spices, and pour a small amount of any vegetable oil on top of all the ingredients.
- The dish is prepared in the “Stew” mode for 90 minutes.
To make the treat even more dietary, you can water the food rather than oil.
How to deliciously pickle mullet?
Mullet is often used for salting. This is a long process that will take at least a week. It is very important to change the brine every 2 days. It is worth using natural stone as oppression. To salt mullet, you need to take about 1 kg of fish, 1 liter of water and 200 g of salt.
- The carcass is thoroughly washed and cleaned through the gills so as not to disturb its integrity. It is best to use salted water during the washing process.
- 200g is poured inside the prepared mullet. salt, after which it is placed in a deep container with its belly up.
- The fish is pressed under pressure and left in a cool, dark place for 48 hours.
- After the specified time, the resulting liquid is drained, and the mullet is filled with new brine prepared from 200g. salt and a liter of water. The procedure is repeated after 48 hours.
Salted fish will be ready in 8-10 days. It should be stored in brine on the bottom shelf of the refrigerator. Before serving, it is best to soak the carcass in clean water.
In batter, the fish in question will be an excellent appetizer for the holiday table. It goes well with any garlic sauce. To prepare this dish you need to use: 1 kg. fillet, 130 g. wheat flour, 2 eggs, lemon, 1 tsp. soy sauce, salt, pepper, oil.
- The fillet is carefully cut into slices about the thickness of a finger, poured with lemon juice, sprinkled with salt and pepper. Next, the fish pieces are covered with film and left for 25 minutes.
- 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.
- The egg whites are whipped into a dry foam and mixed into the first part of the batter.
- All that remains is to immerse the pickled mullet in the prepared mass and fry thoroughly on all sides in hot vegetable oil.
In order for the batter to have an appetizing crunch, you need to serve the dish hot.
Fish soup
The mullet soup turns out rich, but not too greasy. It will definitely appeal not only to adults, but also to the youngest members of the family. For this dish you need to take: 3 small fish, 5 potatoes, 0.5 celery roots, 2 pieces each. onions, tomatoes and carrots, herbs, salt, spices for fish.
- The mullet is cleaned of scales, the fins are removed, the entrails are thrown out, after which the fish is cut into large slices. The heads should be left to obtain a rich broth.
- Potatoes are cut into slices, celery root is grated on a medium grater, onions, carrots and tomatoes are chopped in any convenient way.
- Vegetables and salt are added to the pot of water first. After 15 minutes - heads and pieces of mullet. You can also add bay leaves and any seasonings for fish to the future soup.
- Cook the aromatic dish for about 25 minutes until the vegetables are soft.
You can serve mullet soup with sour cream or mayonnaise.
I suggest preparing a delicious and simple dish for a regular lunch or dinner. This fatty fish is very easy and simple to prepare. There are also few bones in it, which is especially nice.
Mullet is a rather fatty fish with a specific taste. Therefore, be sure to add spices when cooking. I would like to invite you to use the recipe for making mullet fried in a frying pan. The recipe is simple and easy, even a novice housewife can handle it. Thanks to spices and onions, mullet will become especially tasty and aromatic. When frying, you can add fresh herbs along with onions. Well, let's prepare a simple recipe for mullet fried in a frying pan in front of you?
Number of servings: 4-5
A simple recipe for mullet, fried in a frying pan at home, step by step with photos. Easy to prepare at home in 45 minutes. Contains only 75 kilocalories. Author's recipe for home cooking.
- Preparation time: 8 minutes
- Cooking time: 45 min
- Calorie Amount: 75 kilocalories
- Number of servings: 5 servings
- Occasion: For lunch
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes
Ingredients for four servings
- Mullet - 1 Kilogram
- Onions - 2-3 pieces
- Salt - 1 teaspoon
- Ground black pepper - 2-3 pinches
- Spices for fish - 1 teaspoon (if there is no special set of spices, mix spicy dry herbs: rosemary, thyme, dill and parsley)
- Flour - 0.5 Cups
- Vegetable oil - 3-4 tbsp. spoons
Step-by-step preparation
- First, clean and rinse the fish well.
- Sprinkle it well with salt and spices.
- Dip each fish in flour.
- And put it in a frying pan heated with oil. Fry over medium heat.
- At this time, peel and cut the onion into half rings.
- When the fish is fried on one side until golden brown, turn it over and sprinkle the prepared onion on top. Reduce the heat under the frying pan, cover with a lid and cook until the fish is golden brown on the other side and the onion is translucent.
