Crispy Skin Fish - Wallis Lake Mullet
Cooking set up: Induction
Category: Seafood
The chef rates this meal: ⭐⭐⭐⭐⭐
Why this recipe works
The Daymo Adventure-Q grill design allows the fish to cook in butter and oil without excessive absorption, resulting in evenly cooked, non-oily fish with crispy skin. The grills help control oil distribution, with most of the oil resting in the grooves while the fish receives just enough for frying.
Cooking the fish flesh-side down first also helps it maintain its structure while cooking.
Kate’s notes:
Mullet is a fish I grew up with, and this is how my mother taught me to prepare it in the 60s. Always use self-raising flour and always place the flesh side down first.
Time
Preparation: 10 minutes
Cook time: 10 to 12 minutes
Total time: 22 minutes
Ingredients
- 5 mullet fillets
- ¾ cup self-raising flour
- 1-2 teaspoons Keen’s curry powder (optional)
- Salt, to taste
- 3 tablespoons oil and butter
- A few slices of sourdough (optional)
Taste test notes
For an enhanced serving experience, add a few slices of sourdough to the pan at the end to soak up the residual cooking juices.
Method
- Preheat the Daymo Adventure-Q pan on high for 5-10 minutes.
- Combine the flour, salt and curry powder in a suitable vessel.
- Lightly dredge the mullet fillets through the prepared flour mixture and set aside.
- Once the pan has reached the desired temperature, add the oil and butter and allow the butter to melt.
- Gently tap off any excess flour from the fillets.
- Place the fillets flesh-side down in the pan and cook for approximately 4-5 minutes.
- Carefully turn the fillets skin-side down and continue cooking until the skin achieves a crispy texture. This typically requires an additional 4-5 minutes, depending on the thickness of the fillets.
- Carefully remove the cooked fillets from the pan.
- Add a few slices of sourdough bread to the pan to absorb the residual cooking juices. Fry the sourdough until a light char or colour develops, avoiding fully toasting it.
- Serve with chips, wedges or salad.
Enjoy!
Submitted by: Kate, East Maitland, NSW
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