Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Marianna Leivaditaki
From Saturday Kitchen
Ingredients
For the cabbage salad
- ½ small white cabbage, thinly sliced using a mandolin
- ½ small red cabbage, thinly sliced using a mandolin
- 3 carrots, thickly grated
- small bunch white grapes, preferably sultana grapes, halved
- handful fresh mint, roughly chopped
- salt, to taste
- sugar, to taste
- drizzle white wine vinegar (preferably aged such as Moscatel)
For the pan fried mullet
- 4 x medium whole red mullet, scaled, gutted and washed in cold water
- extra virgin olive oil, preferably Greek, for frying
- 1 bunch fresh rosemary
- dash white wine vinegar (preferably aged such as Moscatel)
- sea salt
- a little flour, for dusting
Method
To make the salad, place all the ingredients into a bowl and season to taste with salt, sugar and vinegar. Mix well to combine.
Heat a wide frying pan over a medium heat. When hot, add enough olive oil to cover the sides of the pan by about 1cm/½in.
Dust each fish with salt and flour and carefully place into pan. Add the rosemary and cook for 3–5 minutes or until golden-brown and crispy on one side, turn over and repeat until cooked through. Just before you remove the mullet, add a dash vinegar and turn off the heat.
Divide the fish between four plates and serve with the cabbage salad.