Crispy Skin Pan-Seared Red Mullet with Damien Leroux

red mullet

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper is a lean fish with similar texture, while tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a nutty flavor, while margarine is less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor, while broth is budget-friendly.

Heat a very good anti-adhesive pan over medium-low heat.

Add a very little bit of vegetable oil to the pan.

Season the flesh parts of the red mullet fillet with very little salt.

Place the fillet skin-side down in the pan.

Wait for the skin to go down before increasing the heat.

If desired, use a spatula to press lightly on the flesh to ensure crispy skin.

Increase the temperature to bring crispiness to the skin once the fillets are flat in the pan.

Observe the flesh changing color to know it's cooking well; do not flip too early.

Once the skin has a perfect crispy texture and an orange coloration, flip the fillet.

As soon as you flip it, switch off the pan to keep the flavor intact.

Prepare a simple tomato salad with basil, rock salt, and black pepper to serve underneath the fish.

Place the cooked red mullet on top of the tomato salad and finish with a sprinkle of Maldon salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens