Crumbed Mullet With Gremolata Tartare

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"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."

Original recipe yields 4 servings
OK
  • 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 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 & Variations


No special items needed.

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