Mullet Recipes

Crumbed Roes
Pickled Mullet
Fish Croquettes
Mullet Supreme
Roy Pop Fillets
Soused Mullet
Smoked Roes
The Great Australian Barbecue

Fish Croquettes

1.5 kg (3 lb) fish
(try gemfish, jewfish, kingfish or mullet), with skin and
bones removed. (Smile nicely at your fishmonger and he may remove the skin for you.)
fresh ground pepper
2 large stalks celery,
chopped 1 large onion, chopped
1 bay leaf, finely crushed
3 drops tabasco sauce
good pinch basil
1 kg (21b) potatoes, boiled and masked
1 dessertspoon anchovy paste or sauce
2 tablespoons chopped parsley
1 egg
1/2 cup milk
3/4cup plain flour
extra plain flour
oil for deep-frying
lemon wedges
tartare sauce

Chop fish finely and place in a large saucepan. Add a little pepper to taste, celery, onion, bay leaf, tabasco and basil. Add water to come about 5 cm (2 in) above fish and cook slowly, covered, for 20 minutes.
    Pour boiled mixture into mixing bowl. Add mashed potatoes, anchovy paste or sauce, chopped parsley, the egg beaten into the milk, 3/4 cup plain flour and ground pepper. Mix together until you have a moist mixture you can handle, and shape into small cakes.
    Spread the extra flour on your chopping board and coat the fish cakes. Fry in oil, as for Fish Cocktail Pieces and follow the same instructions.
    These are delicious, but care must be taken not to overcook - especially if they are to be warmed up.

Serves 6

Crumbed Roes

Mullet roes are tender, smooth and flavoursome. I like to prepare them very simply.

mullet or flathead roes
1 egg
lemon wedges

Place roes in a saucepan of warm water, bring to boil and simmer 5 minutes for flathead roes, 15 minutes for mullet roes. Drain. Cool, brush with beaten egg, roll in breadcrumbs and fry in butter until nicely browned.
    Serve warm with lemon wedges and toast.
    Allow 1 flathead roe or 1/2 large mullet roe per person.

Smoked Roes

smoked mullet roes
bread rusks
lemon juice olives,
plain or stuffed

Mullet roes are delicious smoked, but because this is so much trouble to do yourself, it is better to buy them ready smoked. Cut the roes into pieces and serve on round or square rusks (available from delicatessens.) Add a squeeze of lemon juice and serve with a variety of olives.

Soused Mullet

A very old-fashioned way of cooking mullet, which will always be remembered among our favourite fish dishes. It can be prepared the day before and left in the fridge until ready for use. An economical dish, it can be served hot or cold. If it were in a tin and imported from overseas, it would be considered a gourmet dish.
    Here in Australia, because of the abundance of mullet, not enough praise is given to it. You may know this recipe and can improve on it with a few extra seasonings or vegetables-I like it this way.

4 large fillets of mullet
brown vinegar, enough to cover fillets
3 cloves
6 peppercorns
2 bay leaves
1/2 teaspoon mixed spice
1/2 teaspoon ginger powder (or I like 2 or 3 pieces
    preserved ginger, chopped
salt to taste
2 drops tabasco sauce
2 brown onions, sliced

Clean fish and rub any black parts off the side of fillets. Place fish in casserole dish, large enough to hold fillets easily, and cover with vinegar.
    Add seasonings and onions. Cover and place in hot oven. Decrease heat and bake for 15 to 30 minutes, depending on size and thickness of fillets. Serve hot or cold: hot with creamy mashed potatoes and cold with crisp lettuce and dressing - or you may prefer boiled potatoes.

Serves 4-5

The Great Australian Barbecue

Surprise! Surprise! This time not those T-bones, sausages or chops but beautiful, big, fat fish. Blackfish is delicious, mullet has a taste of its own. Barbecue large thick fillets of kingfish, jewfish or any fish. When it's fresh, it's all delicious.
    Here is the way we used to cook them at our hotel barbecue, which was outside on the lawn.

2 kg (4 lb) fish fillets or whole fish, cleaned
1 large brown onion, sliced   
1 capsicum (pepper), green or red, sliced  
freshly ground pepper    
1/2 cup melted butter
tabasco sauce
1 large can tomatoes

Place the fish on very heavily buttered aluminum foil, supported, if you like, in an old baking dish. Put the onion and capsicum over the fish, and add salt and pepper, butter and tabasco sauce to taste. Pour the tomatoes carefully over the top.
    Cover with more heavily buttered foil and crimp edges to hold in the liquid from the tomatoes. Place over a low charcoal fire; let cook for about 20 minutes. If fish is large, make a small hole in top layer of foil and continue cooking until the fish is tender. Otherwise, serve immediately.

NOTE. Use whole, unpeeled potatoes wrapped in foil with this fish, Spread over them sour cream mixed with chives or shallots. Really super!

Pickled Mullet

Thanks for this recipe to David Sinclair, who with his partner, John Morfesse, owns the Holiday Cottages at Goolwa in South Australia. David says that after a day's fishing the lowly mullet becomes a rare delight as the guests swap yarns about the one that got away. Never mind, he tells them. They'll come back next year and catch it-a kilo heavier!

1 kg (2 lb) mullet fillets, trimmed of little fins, etc.
1 litre (2 pints) white vinegar
7 heaped tablespoons sugar (or to taste)
2 heaped tablespoons cooking salt (or to taste)
2 onions, sliced
freshly ground pepper
handful chopped fresh dill
olive oil

Place Mullet in salted water for about an hour.
    Drain well, then place in a bowl and add vinegar in which sugar and salt have been dissolved.
    Add onions, crushed garlic, lots of freshly ground pepper and a handful of chopped fresh dill. Mix well, then leave for a couple of days in the fridge.   Drain off liquid, pack into a jar with more sliced onion, and cover fish with olive oil. The fish re ready to eat after a few days.

Mullet Supreme

2 large, beautiful, fat mullet
2 cups white wine
1 cup brown vinegar
2 teaspoons peppercorns, crushed
juice of 1 large lemon
1 teaspoon salt
1 large brown onion, sliced
2 bay leaves, crumbled
pinch basil
2 cups cooked, fluffy rice, seasoned with salt and
freshly ground pepper
1 brown onion, chopped
pinch nutmeg
pinch cinnamon
1/2 green and red capsicum (pepper), chopped finely
1 large stalk celery, chopped finely
1/2 cup plain flour
1 egg
1 cup milk
dash worcestershire sauce
dash tabasco sauce
1 clove garlic, crushed and sliced (optional)
oil or butter
2 tablespoons butter or margarine
3 tablespoons plain flour
pinch salt and pepper
dash tabasco sauce
1 teaspoon mustard powder
2 1/4 cups milk or 1/2 milk, 1/2 fish stock
1 teaspoon anchovy paste or essence
parsley, chopped
lemon wedges

Ask your fishmonger to fillet the mullet, or take the whole mullet, remove head, cut away from backbone and remove. This lets the fish open flat.
    Mix all marinade ingredients together and pour into a flat baking dish. (I like to use canned, green French peppercorns in this dish. I use them a lot in fish dishes, and they also make a nice addition to meat dishes. Pound them in a mortar or flatten them on a chopping board.) Place fish in dish and leave for 2 to 3 hours, turning fish as often as possible and spooning marinade over. When ready, drain off and discard marinade. Pat fish dry and remove black parts you may not have cleaned off. (Be careful with cooking after marinating, because the marinade partly "cooks" the fish.)
    Mix together stuffing ingredients.
    Grease a baking dish well with oil or butter. Flatten out mullet in dish and place some stuffing on each fish. Cover with well-greased foil and bake for 30 minutes in a hot oven.
To make sauce, melt butter in a saucepan over a low heat. Add flour and keep stirring until well combined. Add seasonings. (If you do not like sauce too hot, omit mustard.) Add milk slowly and keep stirring until you have a smooth, thick sauce (if too thick, add extra milk or cream). Add anchovy paste. This sauce can be used with any fish dish.
    When fish is ready, remove foil and use egg slice to remove from baking dish. Pour over sauce, which must be very hot. Sprinkle with paprika and parsley and decorate with plenty of lemon wedges.
    Practically any vegetable can be served with this dish, because the sauce will go with asparagus, cauliflower and also mashed potato, if liked -especially delicious is cooked celery.

Serves 6

Roy Pop Fillets

salt and pepper
21/2 teaspoons sugar
garlic salt (if liked)
1 brown onion, chopped
2 stalks celery, chopped
1/2 capsicum, chopped
tabasco sauce
1/2 teaspoon basil}
juice of 2 large lemons
1 medium can whole tomatoes or 500 g (1 lb)
    ripe tomatoes
plain flour
4 large, beautifully cleaned, fat-free mullet fillets
2 teaspoons arrowroot
1 tablespoon brown vinegar or lemon juice
2 bay leaves
1 tablespoon chopped parsley
turkey skewers or toothpicks

Sprinkle baking dish with salt, pepper, 1 teaspoon sugar, and garlic salt, if used.
    Combine onion, celery, capsicum, dash tabasco and basil. Sprinkle over lemon juice, and add half the tinned tomatoes and juice.
    Flour fillets and roll and secure with skewers or whatever you have that will keep them in place-even string. Cover with lid or foil and bake in a preheated moderate oven.
    Cook for 30 minutes -but, of course, you must always test fish to see if it is ready. If it flakes easily when tried with a fork, it is cooked.
    Make a sauce of remaining tomatoes and juice, adding any extra juice from the fish. Put in a saucepan with arrowroot, remaining sugar, 2 drops tabasco, vinegar and bay leaves. Stir carefully, and when boiling, add parsley. Make sure arrowroot is cooked through.
    Serve Roly Pop Fillets with sauce poured over and new potatoes garnished with parsley.

Serves 4

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