Grilled Red Mullet is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of red mullet cooked on a griddle pan that's served with a range or sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Red Mullet.
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This is a classic recipe for a Victorian version of Grilled Red Mullet that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 253.—RED MULLETS GRILLED.
Season the mullet with pepper and salt; rub it over with oil; place it on a gridiron over a moderate fire, and having grilled it on both sides, dish it up, and serve with either maître-dhôtel, Provençale, piquante, Genoese, tomata, ravigotte, or Italian sauce.
Clean and scale the mullet, rub inside and out with olive oil then season liberally.
Pre-heat a griddle pan and when hot add the mullet. Fry for about 10 minutes per side, or until well marked and cooked through. Serve the fish, accompanied by maître d'hôtel sauce, Provençale sauce, piquante sauce, Genoese sauce, tomato sauce, raivgotte sauce or Italian sauce.
