Crispy Red Mullet with Herbs

Cooking in Sens


While cruising by the fish market I heard tiny little fish voices calling out to me; β€œHello, hey you American, look at us”, but it was in French. Β So I did. Β I saw the prettiest little red mullets, so fresh that they were still gasping for air and able to talk. Β What could I do? Β I took them home for closer scrutiny. Β And cooking.


The recipe is one I’ve used for freshΒ sardines. Β Make sure the fish monger or somebody scales and guts the fish correctly, then look here. Β Before that, make my homemade tartar sauce.


Tartar Sauce

1/2 cup cornichons, finely chopped

2 spring onions, finely chopped

5 drops Sriracha sauce

1 tsp lemon juice

1 tbsp Dijon mustard

1 cup mayonnaise

Salt and pepper to taste

To make the tartar sauce, mix together the cornichons, onions, Sriracha, lemon juice, mustard, mayonnaise, salt and pepper, then refrigerate.

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