Crispy Fried Red Mullet with Chickpeas and Red Onion Salad

Name: Crispy Fried Red Mullet with Chickpeas and Red Onion Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 Garlic Clove, bashed; 1 tsp Fennel Seeds; 1 Red Onion, finely chopped; 4 tbsp Chickpea (Gram) Flour; 8 Red Mullet Fillets, or use sea bream; 1 tsp Smoked Pimentón (paprika); Flaky Sea Salt, to taste; 75ml Olive Oil; Freshly Ground Black Pepper, to taste; 800g Jarred Chickpeas (Garbanzos), drained; 1 Lemon, juice of; 4 tbsp Extra Virgin Olive Oil; 1 large handful Flat Leaf Parsley, leaves picked and chopped

by Jose Pizzaro

Fish

Dairy Free

20m prep time

35m total time

Medium level

13 ingredients

Crispy Fried Red Mullet with Chickpeas and Red Onion Salad recipe by Jose Pizzaro

Best known for the way its sweet, nutty flavour – which some liken to a cross between crab and lobster – stands out whether it’s grilled or pan-fried, red mullet is a winner. This recipe celebrates this delightful fish by pairing it with a wonderful chickpea salad, complementing the natural flavours with the freshness of the lemon and aromatic fennel seeds. The contrast between the warm fish and the cool, herbaceous salad creates a balanced and exciting dining experience. This dish also works well with bream or bass if mullet isn't available.

Method

Based on 4 servings, adjust as needed.

Step 1

Prepare the salad. Heat the oil, garlic and fennel seeds in a frying pan (skillet). Add the chickpeas and gently cook for 3–4 minutes, stirring, then tip into a large serving bowl and season well with salt and pepper.

Step 2

Add the onion and lemon juice and set aside while you prepare the fish.

Step 3

Mix the chickpea flour with the pimentón and plenty of salt and pepper. Dredge the red mullet or sea bream fillets in the flour.

Step 4

Heat the oil in a large then add the fillets and crispy, turning once. frying pan (skillet) until it shimmers, fry for 4–5 minutes until golden, then drain on paper towels. You'll need to fry the fish in batches.

Step 5

Add the parsley to the salad and serve with the crispy red mullet/sea bream fillets.

Ingredients
Based on 4 servings

1 Garlic Clove, bashed 1 x Sainsbury's Large Garlic
1 tsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g
1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
4 tbsp Chickpea (Gram) Flour 1 x Doves Farm Organic Chickpea Flour 260g
8 Red Mullet Fillets, or use sea bream 4 x Sainsbury's ASC Sea Bream Fillets x2 180g
1 tsp Smoked Pimentón (paprika) 1 x La Chinata Smoked Paprika Powder 70g
Flaky Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
75ml Olive Oil 1 x Sainsbury's Olive Oil 500ml
Freshly Ground Black Pepper, to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
800g Jarred Chickpeas (Garbanzos), drained 2 x Bold Bean Co Queen Chickpeas 570g
1 Lemon, juice of 1 x Sainsbury's Lemons
4 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
1 large handful Flat Leaf Parsley, leaves picked and chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g