Fried Mullet with Orange Tomato Salsa

Ingredients

• 2 red onions
• 1 red chili pepper
• 6 tomatoes
• 2 untreated oranges
• 2 tbsp olive oil
• 1 tsp sugar
• 500 g mullet (pre‑cooked)
• Salt
• ground black pepper
• 50 g flour (for coating)
• vegetable oil (for frying)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and halve the onions, then slice into strips. Wash, halve, deseed, and thinly slice the chili pepper. Rinse the tomatoes, quarter them, remove seeds, and cut into strips. Zest one orange and peel both oranges completely (including white pith), extract the flesh, and squeeze out the juice. Cut the orange flesh into pieces. In hot oil, slowly brown the onion strips until golden. Sprinkle with sugar and allow to caramelize slightly. Add the chili pepper briefly, then deglaze with orange juice. Mix in tomatoes, orange zest, and orange pieces; simmer for 1–2 minutes. Season with salt and pepper and let rest.

2. 2.

   Rinse the mullet under running water and pat dry. Season with salt and pepper, then coat in flour, tapping off excess. Fry portions of fish in hot oil for about 2 minutes until golden brown. Drain on paper towels.

3. 3.

   Plate the fried fish over the salsa and sprinkle with parsley before serving.