Crispy red mullet on a hummus bed
4 servings
30 minutes
Crispy red mullet on a bed of aromatic hummus is a dish inspired by the rich tradition of Greek cuisine. The mullet, known for its tender flesh and thin skin, is fried to a golden crust while retaining its juiciness inside. It is served on warm hummus, which adds a creamy texture and nutty notes, especially when complemented with pine nuts and chili pepper. A light hint of fresh lemon brightens the flavor, while the addition of eggplant and olives creates harmony of Mediterranean aromas. This dish not only pleases the eye but also offers a rich gastronomic experience, combining crunchiness, tenderness, and intense flavor in every bite.
1
Wash the fish, dry it with a paper towel, and remove the gills.
2
Coat the mullet in flour mixed with salt and pepper.
- Red mullet: 500 g
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat the oil well for 15-20 minutes.
- Vegetable oil: 300 ml
4
Drop the fish into heated oil and fry until golden brown.
- Red mullet: 500 g
5
Place the cooked fish on paper towels to absorb excess fat.
6
Spread warm hummus in circular motions on the bottom of the plate, preferably with pine nuts and chili pepper.
- Hummus: 300 g
7
Place the fish on top, next to it a piece of lemon.
8
Serve with eggplants (optional) and olives.
