The Crunchy Baked Red Mullets are a main course that when you taste it you will say… wow, how good they are! You’ll spend some time cleaning them, but you’ll have fillets suitable even for children. You can also bread them with just breadcrumbs, but for this recipe, I’ve added Corn Flakes for a crunchy effect.
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- Difficulty: Medium
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
- Energy 356.97 (Kcal)
- Carbohydrates 27.51 (g) of which sugars 2.08 (g)
- Proteins 20.76 (g)
- Fat 18.53 (g) of which saturated 4.58 (g)of which unsaturated 4.98 (g)
- Fibers 2.30 (g)
- Sodium 806.30 (mg)
Indicative values for a portion of 92 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 red mullets
- 1 oz mortadella
- 1/4 tsp parsley
- 1 egg
- 1/8 cup flour
- 1/4 cup breadcrumbs
- 1/4 cup corn flakes (crushed)
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
Tools
- Kitchen Scale
- Cutting Board
- Tweezers
- Scissors
- Chopper
Steps
Start by cleaning and gutting the red mullets. Insert the scissors into the belly and cut up to the head, remove the entrails and cut off the head. Open on a cutting board and remove the central bone.
With a knife, cut along the middle removing the dorsal bone. Use tweezers to remove any small bones you feel by running your finger over them. At this point, the fillets are ready. Chop the mortadella and parsley in a chopper.
Place a little chopped parsley and mortadella on one fillet and cover with another fillet. Press the fillets together to adhere the filling well, coat them in flour covering everything, then in the beaten egg and finally cover them with the coating, making sure it adheres well all over.
Place the breaded fillets on a baking tray covered with oiled parchment paper. Drizzle a little oil over each fillet and bake in a preheated oven at 200°C (390°F). After 15 minutes of cooking, turn the fillets and finish cooking for another 15 minutes. Serve the Crunchy Baked Red Mullets accompanied by tomatoes and salad.
