Quick to cook and requiring just a handful of ingredients, this fried fish recipe is a good option for any meal. With a nutty oily taste, mullets have a strong flavour, and go well with Dal and Rice or Chapati!
Mullets are fish that are found all over the world in coastal, tropical, and also freshwaters. There are about 78 species in all!
We usually get the Grey Mullets (called grey, but looks silver) here in Mumbai, but you also have white, red, black, and striped mullets across the world. Mullets are known by other names in the different local languages here in India, like Thirutha in the South or Bhangor in West Bengal and Bangladesh.
With its small bones and soft flesh, this fish is quite tasty, but not everyone likes the strong flavor.
Mom and Dad are the fish buyers in our house. It’s not as easy as it looks, with those fisherfolk calling out to you from every corner. Having accompanied Mom on several occasions to buy fish, I’d definitely say that buying fish is a skill and so is cooking it!
With a variety of options to cook fish – like boiled, baked, curry, chilly fry, or fried – how do you know which to make? Sometimes mom makes a chilly fry similar to her bangda or mackeral chilly fry.
Anyways, for mullets, here’s an easy fried fish recipe to use. Keep reading…
What ingredients do you need to fry Mullets
Firstly, you require the Mullets of course. Then the spices like Haldi aka turmeric, salt, and chili powder. Plus, a little vinegar, and a bit of rice atta (rice flour) for coating and oil for frying.
How to fry mullets
Wash the fish and clean them. Remove the fins and tails and extra unwanted parts from the stomach (if this has not already been done). Here in India, we eat the heads too, but you can remove these if you want to. I’m not too fond of eating the fish heads, but you should see my mom and sis clean the heads to perfection!
Put the fish in a bowl and sprinkle with salt, turmeric, and chilli powder.
Next add a little vinegar. If you do not have vinegar, you can use sour lime juice. Allow the fish to marinate for 20 to 30 minutes. This is optional.
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Just before frying, coat the fish with some rice flour (chawal atta) and fry for 5 minutes on high flame.
Turn them over to the other side to be heated for a few minutes and the fish is ready to be served.
FAQ’s About Mullets
How long can you store fried mullets?
In the freezer, the fried fish can be stored for a few months. In the refrigerator, for a few days in an air-tight container.
Is Mullet a good fish to eat?
Yes, mullets are a good fish to eat, though they are an acquired taste. They have small bones and soft tasty flesh.
What do mullets taste like?
Mullets are an oily fish and have a strong flavour. The mullet roe is considered a delicacy in some parts of the world.
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- 6 Mullets Cleaned.
- .75 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- .5 teaspoon Salt
- 2 tbsp Vinegar
- 1 tbsp Rice Flour
- Wash the fish and clean them. Remove the fins, scales, tails, and extra unwanted parts from the head and stomach. (Skip this step if you buy pre-cleaned fish.)
- Put the fish in a bowl and sprinkle with turmeric, salt, and chili powder.
- Add a little vinegar and allow them to marinate for a while. (If you don't have vinegar use 3 tbsp of sour lime or lemon juice.)
- Before frying, coat the fish with some rice flour(atta) and fry for 5 minutes on high flame.
- Turn the mullets over for and fry for a few minutes. And the fried mullets are ready!
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her community’s traditional recipes on the blog. And Abby is forever grateful!