Fried red mullet with tartar sauce

Rougets frits sauce tartare : instructions

• Tartar Sauce
  • 1
    Peel the onion; wash the herbs, then finely chop them along with the capers, onion, and gherkins.
    Set everything aside.
  • 2
    Crack the egg and separate the white from the yolk; place the yolk in a bowl; add a pinch of salt, a pinch of pepper, and the mustard.
    Whisk the mixture and slowly drizzle in the oil.
  • 3
    Add a splash of vinegar along with the chopped herbs, gherkins, and capers.
    Pour the tartar sauce into a sauceboat and set it aside in the fridge.
• Red mullet
  • 4
    Heat up the oil.
  • 5
    Make two shallow cuts on each side of the red mullet; dip them in milk, drain them, and coat them in flour.
    Place them in very hot frying oil and cook for 7 to 8 minutes.
  • 6
    Remove the stems from the parsley sprigs; wash the sprigs thoroughly and pat them dry; cut the lemons into wedges.
  • 7
    Warm a serving dish and cover it with a white napkin.
  • 8
    When the red mullet are cooked, remove them from the oil.
    Let them drain, then season with salt.
    Meanwhile, add the parsley to the oil; let it fry for a moment, then drain it.
  • 9
    Arrange the red mullet on a serving platter; surround them with fried parsley and the lemon wedges.
    Serve piping hot, accompanied by a sauce boat of tartar sauce.