Grilled mullet with garlic sauce

Name: Grilled mullet with garlic sauce - Petruta C.
Ingredients: 4 large pieces of herring salt to taste oil for fryingFor the garlic sauce: one head of garlic one teaspoon of olive oil 2 tablespoons of sour cream a few sprigs of fresh dill on

Over - Grilled mullet with garlic sauce by Petruta C. - Recipia

Fried Herring with Garlic Sauce I made this recipe on a day when I didn't have anything complicated planned and I wasn't specially prepared for photos or posts. The herring was already cleaned, so I didn't think twice. I quickly dusted it with flour and put it in the frying pan without complicating things with marinades or other techniques. I prepared the garlic sauce in the meantime with what I had on hand. It's a simple dish, nothing fancy, but that's exactly what I love about it. Quick Info Total Time: about 30-40 minutes Preparation Time: 10 minutes Frying Time: 20-30 minutes (depending on the size of the fish) Servings: 4 Difficulty: easy Recipe Type: main course, fish-based, suitable for a regular lunch Ingredients For fried herring: 4 large herring fillets, cleaned and well washed Salt, to taste Wheat flour, for dusting the fish Oil, for frying (just enough to cover the bottom of the pan, no deep frying) For garlic sauce: 1 head of garlic 1 teaspoon olive oil 2 tablespoons sour cream A few sprigs of fresh dill 1 teaspoon fresh lemon juice Salt, to taste Preparation Method 1. Clean and wash the herring well, including the inside. Let it drain or pat it dry with paper towels. 2. Sprinkle salt over each piece, not too much, on all sides. 3. Dust each piece of fish with flour. Shake off the excess flour; it shouldn't be a thick layer. 4. Heat the pan with a little oil. You don't need too much oil, just enough to prevent the fish from sticking. 5. Add the herring to the pan over medium heat. Let each piece cook for a few minutes on each side until it forms a golden crust and the flesh turns opaque. For thicker pieces, you can cover the pan for a few minutes to help with cooking. 6. Remove the herring and place it on paper towels to absorb the excess oil. Prepare the garlic sauce while the fish is frying: 7. Crush the garlic cloves with salt, directly with the knife blade or in a mortar. 8. Add the olive oil and mash further until it becomes a paste. 9. Then add the lemon juice and mix well. 10. Add the sour cream and finely chopped dill. Stir until well combined. The sauce should be quite creamy. 11. Taste for salt and adjust if necessary. 12. Keep the sauce in the refrigerator until all the fish is fried. Serve the herring warm, alongside the garlic sauce. You can also add a slice of lemon if you feel like it. Why I Make This Recipe Often I make it quite often because it doesn't require much effort or special ingredients. Herring is easy to find and inexpensive when in season. Everything goes quickly, and there aren’t many dishes to wash. It’s the kind of meal you can whip up even without much planning. Tips and Variations Tips - Don't use too much oil for frying, otherwise, the herring will absorb too much and become heavy. - The flour should just lightly coat the fish, not a thick layer, so it doesn't fall off while frying. - Don't flip the herring too many times in the pan, to avoid breaking it. - The garlic sauce can be made with any type of sour cream, but full-fat sour cream gives the best texture. Substitutions - If you don’t have herring, you can use mackerel or another firm-fleshed fish. - The sour cream can be replaced with Greek yogurt if you want a tangier sauce. Variations - Instead of dill, you can use parsley or lovage, depending on what you have on hand. - If you want a more acidic taste, add a little more lemon juice to the sauce. - You can leave the garlic coarser if you want a more intense flavor. Serving Ideas - It pairs well with polenta or boiled potatoes. - You can also drizzle the garlic sauce over roasted or boiled vegetables. - If you want something lighter, just a green salad with the fried herring is enough. Frequently Asked Questions 1. Can I use herring fillets instead of whole fish? Yes, but you will need to adjust the frying time – fillets cook faster and need to be handled more carefully to avoid breaking. 2. Can I bake the herring instead of frying it? I haven't tried it with this recipe, but baked herring doesn't have the crispy texture of fried. If you want to try, use parchment paper and a bit of oil. 3. How strong is the garlic sauce? It's quite strong since a whole head of garlic is used. If you don’t want it that strong, reduce the amount of garlic. 4. Can I prepare the garlic sauce a day in advance? Yes, the sauce can be made a day ahead and keeps well in the refrigerator. The garlic flavor becomes a bit milder. 5. Can I substitute wheat flour with another type of flour? Yes, corn flour works just as well if you want a crunchier coating. Nutritional Values Approximate estimate for one serving (out of four, with sauce): - Calories: 380-420 kcal - Protein: 26 g - Fat: 28 g (depending on how much oil remains on the fish and how much sour cream you use) - Carbohydrates: 6-8 g (mostly from flour and sour cream) These values may vary depending on the size of the herring and the amount of sauce used. It's a fairly filling meal, but not too heavy if you don't use excess oil. Storage and Reheating Fried herring doesn't store well from one day to the next – it loses its crispy texture and can become slightly dry or soggy, especially if kept in the refrigerator. You can keep leftovers in the fridge in a covered container for up to a day. For reheating, the best method is to place it in a pan without additional oil over low heat for a few minutes. The garlic sauce can be stored in the refrigerator for up to 2 days, covered. This recipe is one I make when I need something quick and simple with fish. Unpretentious, but delicious.

Grilled mullet with garlic sauce

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