Red mullet is one of the gems of the sea, one that I adore for its distinctive flavour, delicate texture and the charming ‘smile’ it seems to wear at the fish market – always a sight that brings me joy.
This highly prized fish, particularly revered in the Andalusian coastal town of Barbate, is known for its range of sizes and for the versatility it offers in cooking methods. Whether it tips the scales at a few grams or approaches the heftier side of half a kilo, red mullet always delivers great taste and quality.
Best known for the way its sweet, nutty flavour – which some liken to a cross between crab and lobster – stands out whether it’s grilled or pan-fried, red mullet is a winner. This recipe celebrates this delightful fish by pairing it with a wonderful chickpea salad, complementing the natural flavours with the freshness of the lemon and aromatic fennel seeds. The contrast between the warm fish and the cool herbaceous salad creates a food experience that is balanced and exciting.
SERVES 4 | TAKES 30 MINUTES
INGREDIENTS
4 tbsp chickpea flour
1 tsp smoked pimentón
8 red mullet fillets
75ml (⅓ cup) olive oil
Flaky sea salt and freshly ground black pepper
For the salad
1 tbsp olive oil
1 garlic clove, bashed
1 tsp fennel seeds
2 × 400g tins of chickpeas (garbanzos), drained and rinsed
1 red onion, finely chopped
Juice of 1 lemon
3 tbsp extra virgin olive oil
Large handful of flat-leaf parsley, leaves picked and chopped
METHOD
Prepare the salad. Heat the oil, garlic and fennel seeds in a frying pan. Add the chickpeas and gently cook for 3–4 minutes, stirring, then tip into a large serving bowl and season well with salt and pepper.
Add the onion and lemon juice and set aside while you prepare the fish.
Mix the chickpea flour with the pimentón and plenty of salt and pepper. Dredge the red mullet fillets in the flour.
Heat the oil in a large frying pan (skillet) until it shimmers, then add the fillets and fry for 4-5 minutes until golden and crispy, turning once. Drain on paper towels.
Add the parsley to the salad and serve with the crispy red mullet fillets.
Recipes from The Spanish Pantry
by José Pizarro, published by Quadrille. Available in stores nationally.
PHOTOGRAPHY: EMMA LEE
