Traditional recipes

Grilled mullet with brine

Grilled mullet with brine

I washed the whole fish well and cleaned the scales, cut their heads and then cut them into three pieces each (they were quite large). I coded them on the inside with fish spices, maline oil and lemon juice, I left them for about 10 minutes in a bowl with a lid, during which time I put the stove grill on the heat. I put 2 cups of water in the bottom bowl and a lg of vinegar. I took the pieces of fish and put them on the grill, I poured more oil on top and I put the lid on, I let it fry nicely, it took about 30 minutes for all the fun.

In the meantime, I prepared a simple polenta, only with water, corn, salt and a cube of margarine. I had the rice garnish left at noon, so I added a little of this, in case of need ...

I put the fried fish in a bowl, I poured over it the juice from the grill bowl, I added the garlic cloves given on the small grater, the garlic powder with hot peppers, some more salt, to taste and the green parsley. I put the lid on and left it for about 10 minutes, then I set the beautiful evening table ...

I tasted like fools, without measure, with great appetite.


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