Free Recipe Let s Just Mullet Over

Recipe Type: R Recipes

Recipe Preparation: boil

Cooking Ingredients for Let s Just Mullet Over Recipe

1 Cucumber
1 lg Grey mullet fillet
Zest and juice of 1 lime
Zest and juice of 1 lemon
3 Shallots
4 Thai chillies; seeded and
-finely
; chopped
1 Clove garlic
3-1/2 tb Olive oil
225 g Young leaf spinach
2 tb Vegetable oil; plus extra
-for deep
; frying
115 g Self raising flour
1 tb Chopped fresh coriander
1 Egg; beaten
1 pn Freshly grated nutmeg
Salt and freshly ground
-black pepper
Chopped chives; to garnish

Let s Just Mullet Over Preparation

1 Cut half the cucumber into very thin slices and chop the remainder. Cut the fish in half and, using a sharp knife, cut one piece on an angle into very thin slices. 2 Arrange the fish slices in a single layer on a plate, squeeze over the lime and lemon juice, season, then allow to stand until the fish becomes opaque. 3 Cook two shallots in a small pan of boiling water for about 5-8 minutes, or until tender. Finely chop the remaining shallot and place in a mini food processor with the chopped chillies, lemon and lime zest, garlic and chopped cucumber. Blitz until finely chopped then stir in 1 tbsp olive oil and season. 4 Heat 1/2 tbsp olive oil in a wok, add the spinach and cook quickly to wilt down. Tip the cooked spinach into a colander and squeeze out excess liquid. 5 Heat 2 tbsp vegetable oil in a frying pan. Drain the boiled shallots very well then carefully add to the pan and cook until golden brown on all sides. 6 Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl then beat in enough water to make a batter. 7 Stir in the chopped coriander. Dip the remaining piece of fish in batter, coat then deep fry until cooked through, crisp and golden. Drain on kitchen paper. 8 Add the spinach to the beaten egg with grated nutmeg and mix together. Heat 1 tbsp olive oil in a small frying pan, pour in the spinach mixture and flatten down then cook over a low heat until set. Turn the spinach cake over and cook the other side. Turn the cooked cake out and cut into wedges. 9 Arrange the overlapping fish and cucumber slices on a plate, drizzle over 1 tbsp olive oil, season, then decorate with chopped chives. 10 Serve the deep fried fish on another plate with the spinach cake, shallots and cucumber relish. Converted by MC_Buster. Per serving: 395 Calories (kcal); 40g Total Fat; (88% calories from fat); 4g Protein; 7g Carbohydrate; 94mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 2

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