Crumbed Mullet With Gremolata Tartare
"From our local daily newspaper The West Australian. The DH and I love mullet but a lot of people don't as they consider it a muddy fish but it is cheap and plentiful. Times are estimated."
Ingredients
- GREMALATA TARTARE
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (262.1 g)
- Calories 399.4
- Total Fat - 21.1 g
- Saturated Fat - 6.5 g
- Cholesterol - 125.4 mg
- Sodium - 692.1 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 2.7 g
- Sugars - 5.6 g
- Protein - 26.9 g
- Calcium - 94.9 mg
- Iron - 2.9 mg
- Vitamin C - 32 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut fish fillets across their width into thick finger-like strips, about 2cm wide.
Step 2
In a shallow bowl, mix together the flour with some salt and pepper to season.
Step 3
Put egg in a separate bowl.
Step 4
Mix breadcrumbs and chopped parsley in a third bowl or on a plate.
Step 5
Toss the fish in the season flour flour mixture, then dip each piece first into the beaten egg and then into the breadcrumbs and place on a lightly oiled, non-stick baking tray and chill for 30 minutes until required.
Step 6
Preheat the oven to 220C.
Step 7
For the tartare, mix together the mayonnaise, mustard, capers, pickles, chopped parsley, lemon zest and lemon juice and season to taste, then cover and chill.
Step 8
Bake the fish goujons for 10 minutes, turning halfway through cooking.
Step 9
Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy.
Step 10
Serve immediately with the gremolara tartare.
Tips
No special items needed.