Marinated red mullet with okra and pea fritters and fried plantain

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

The strong flavour of mullet is counterbalanced with a punchy, citrus marinade. Served alongside crispy okra fritters and plantain, this is a perfect meal for the summer.

By Frederick Forster
From Saturday Kitchen

Ingredients

For the fritters

  • 40g/1½oz fresh okra, sliced
  • 10g/⅓oz red onion, finely chopped
  • 25g/1oz frozen peas, chopped
  • 1 tbsp roughly chopped flatleaf parsley
  • pinch chopped garlic
  • pinch ground cumin
  • 40g/1½oz plain flour, sieved
  • ¼ tsp baking powder
  • 1 egg, beaten
  • 30ml/1fl oz whole milk
  • 30g/1oz crème fraiche
  • vegetable oil, for shallow frying

For the marinated red mullet

  • 100ml/3½fl oz vegetable oil
  • 100ml/3½fl oz olive oil
  • 3 lemons, juice only
  • 1 orange, juice only
  • pinch sugar
  • ¼ tsp coriander seeds, crushed
  • 30g/1oz carrots, peeled and thinly sliced
  • 4 small red mullet fillets, scaled and pin-boned
  • pinch saffron strands
  • salt and freshly ground black pepper

For the plantain

  • 1 green or yellow plantain, peeled and sliced
  • vegetable oil, for deep-frying

To serve

  • 40g/1½oz micro coriander
  • 40g/1½oz micro red basil
  • 40g/1½oz baby watercress
  • 40g/1½oz nasturtium leaves
  • 40g/1½oz nasturtium flowers
  • 20g/¾oz okra, thinly sliced
  • ¼ red chilli (optional)
  • ¼ green chilli (optional)
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges
  • 150g/5½oz Greek-style yoghurt
  • 1 tbsp plain yoghurt (optional)
  • 1 lemon, cut into wedges
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