Deep Fried Baby Red Mullet

Credit: Didier Loire


Step 1: Red Mullet

Rinse the red mullet under running water to eliminate any impurities, then pat dry. If the smelt is slightly larger, it is best to clean and possibly even scale the fish.

Stalk the basil, reserving only the prettiest leaves. Plunge the leaves into a 250°F (120°C) deep fryer and fry, keeping them flat with a slotted spoon, until they are translucent. Remove and place on paper towels.

Bring the temperature of the olive oil up to 355°F (180°C). Roll the mullets in the flour, shaking off any extra, and plunge the fish into the deep fryer.

Step 2: Plating

When the smelt is nicely browned, drain carefully with a concave wire skimmer or spider. Drain on paper towels and season with salt.

Serve immediately in folded napkins with the fried basil leaves.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits