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Mulets Meunière   HT  MC  30mins


Serves     Hot     Fish    Herbs  Main Course    Eggless




4 Whole Mullet, scaled, gutted and cleaned

Salt and Black Pepper

4 tbsp Plain Flour

50g/2oz Butter

2 tbsp Olive Oil

3 tbsp Fresh Lemon Juice

2 tbsp Freshly Chopped Parsley

Lemon Wedges to serve





1. Make 3 diagonal cuts on both sides of each fish, season with salt and pepper then roll in the flour to lightly coat all over.


2. Heat the butter and oil in a large frying pan and when hot, add the fish and fry for 6-7 minutes.


3. Carefully turn the fish using a fish slice or spatula and continue to fry for a further 6-7 minutes until cooked through.


4. Transfer the fish to a warm serving platter and keep warm.


5. Add the lemon juice and parsley to the remaining butter/oil in the frying pan, mix well and heat until very hot.


6. To serve - pour the parsley mixture over the fish


More Fish  Recipes  |  General Fish Prep & Cooking Times   |  Fish Starters 


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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