Fried red mullets with greens

Preparation:

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Take the mullets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The mullets are thawed after regaining their elasticity.

Execution:

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Clean the fish in the inside and scale them. Rinse and then drain them.

Prepare the notchweeds: Some greens need to be boiled twice to wash away their bitterness. Thus start with two pots of boiling water. Salt the water and put the greens in the first pot. Allow them to boil for 5 minutes, drain them and then directly put them in the second pot. Boil for 3 more minutes, then cool them off and drain them. Press them lightly to remove any excess water and untangle them gently.

Prepare the marinade: In a large bowl, mix all the ingredients for the marinade. Then add the greens and stir carefully, so that the sauce can be spread evenly.

Finally, prepare the fish: In a deep frying pan, heat the oil. Flour the fish thoroughly on both sides, shake them to remove excess amount and then carefully ease them in the pan one at a time.

Turn them over only once.

When they turn golden, remove from the heat.

Serve them immediately, together with the notchweeds

Tips:

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Optionally, for a more pleasant aroma, you can sprinkle the fried mullets with estragon while they are hot.