Crumbed Mullet With Gremolata Tartare
August 31, 2016
"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."
- GREMALATA TARTARE
- 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
Cut fish fillets across their width into thick finger-like strips, about 2cm wide.
In a shallow bowl, mix together the flour with some salt and pepper to season.
Put egg in a separate bowl.
Mix breadcrumbs and chopped parsley in a third bowl or on a plate.
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.
Preheat the oven to 220C.
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.
Bake the fish goujons for 10 minutes, turning halfway through cooking.
Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy.
Serve immediately with the gremolara tartare.
Tips & Variations
No special items needed.