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Pan-Fried Mullet with Lemon and Black Pepper

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 12 min Total 22 min Method: STOVETOP Main: mullet

Mullet is a rich, flavorful fish that takes well to a simple flour coating and a hot skillet. Plenty of cracked black pepper and fresh lemon keep it bright. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Cook mullet to 145°F or until opaque and it separates easily with a fork. Use a separate board for raw fish and throw away the used dredging flour. Scrub lemons under running water before cutting.

Allergens: fish, wheat

Equipment

  • large heavy skillet
  • shallow dish
  • fish spatula
  • knife
  • cutting board
  • plate lined with paper towels

Ingredients (for 4 servings)

  • 1.5 pounds mullet fillets, skin on
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1/4 cup vegetable oil
  • 2 lemons, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Directions

  1. 1. Scrub the lemons under running water and cut into wedges. Rinse and chop the parsley.

  2. 2. Pat the mullet dry on a cutting board used only for raw fish. Season both sides with the salt and black pepper.

  3. 3. Put the flour in a shallow dish. Press each fillet into the flour and shake off the extra.

  4. 4. Heat the oil in a large heavy skillet over medium-high heat until it shimmers.

  5. 5. Lay the fillets in skin side up. Cook 3 to 4 minutes until golden brown, then flip and cook 3 to 4 minutes more.

  6. 6. The fish is done when it is opaque and separates easily with a fork, or reaches 145°F in the thickest part.

  7. 7. Drain briefly on paper towels. Squeeze lemon over the fish and sprinkle with parsley.

  8. 8. Discard any leftover flour that touched raw fish. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Dredging fish lightly in flour and pan-frying it to a crisp golden crust.

Affordable substitution

Use frozen whiting or tilapia fillets thawed in the refrigerator overnight.

Optional variation

Swap half the flour for fine yellow cornmeal for extra crunch.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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