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Fish, Maghreb and Middle East

Lebanese fried red mullet with tahini sauce

Lebanese fried red mullet is made of small whole mullet dredged in flour and fried, served with a lemony tahini sauce, crispy fried pita and a tomato salad. This easy recipe takes 40 minutes for 4 people, at a cost of €4.40 per person. The key is very hot oil and flouring the fish only at the last moment.

Tonight, crispy little fried red mullet, with a lemony tahini sauce and fried bread, the great cooking of Lebanese port towns.

Lebanese fried red mullet with tahini sauce
Total time
40 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Red mullet has delicate flesh that handles a short fry beautifully, staying tender under a crisp skin. The tahini sauce brings a rich, tangy edge thanks to the lemon, which cuts through the crunch of the fish and the fried pita cooked in the same oil. It is a dish that carries the flavor of Mediterranean port towns, simple in its steps but generous in taste.

This is a recipe for when you have a bit of time on your hands, a weekend evening or a relaxed dinner for guests. Kids used to eating whole fish will enjoy it, but younger ones might be wary of the bones. Serve it in high summer with ripe tomatoes, or in spring when fresh mullet shows up at the fish counter.

The ingredients

4 people

Fish counter

  • small red mullet 8

Pantry

  • flouroften in the pantry 4 tbsp
  • frying oiloften in the pantry 30 cl
  • tahini 4 tbsp
  • paprikaoften in the pantry 1 tsp
  • saltoften in the pantry 1 pinch

Bakery

  • pita bread 2

Fruits and vegetables

  • lemon 2
  • garlic 1 clove
  • flat leaf parsley 1 bunch
  • green salad 1
  • tomatoes 2

Allergens Fish, Gluten, Sesame

The step by step recipe

  1. Ask your fishmonger to scale and gut the mullet, then rinse and pat them dry.

    Leave the liver inside, it is a real treat for those in the know.

  2. Mix the tahini with the lemon juice, crushed garlic, a little water and salt until you get a smooth sauce.

    Add the water bit by bit, tahini thickens first before turning creamy.

  3. Cut the pita bread into pieces and fry it in the hot oil until crisp, then drain it. 3 min

    It is ready when it stops bubbling in the oil.

  4. Roll the mullet in the flour mixed with paprika and salt, then slide them into the hot oil. 8 min

    The oil should be at 180°C, otherwise the fish soaks up the fat.

  5. Drain the mullet, serve with the tahini sauce, the fried bread, the salad and the tomatoes, and scatter chopped parsley on top.

    A squeeze of lemon right before serving brings out the flavor of the fish.

Our tips to get it right

  • Pick mullet that are firm and shiny, a sign of freshness, and ask the fishmonger to prep them to save time.
  • Fry the bread before the fish, the oil stays cleaner and the bread soaks up less grease while it is still fresh.
  • Do not crowd the pan or fryer, the mullet need room to fry without touching so they crisp up evenly.

The variations

  • Swap the red mullet for fresh sardines, the same frying method works just as well.
  • For a fish free version, fry zucchini or eggplant fritters and keep the same tahini sauce.
  • To save time, buy pita that is already crispy and just reheat mullet your fishmonger has already fried.

What to serve it with

  • A cucumber and mint salad
  • A glass of homemade lemonade
  • Black olives as a starter

Storage

Fried mullet is best eaten the same day, the skin loses its crunch within a few hours. The tahini sauce keeps for 2 to 3 days in the fridge in a sealed container. Reheat the fish for a few minutes in a hot oven rather than the microwave to keep as much texture as possible.

Questions about this dish

Can I use a different fish instead of red mullet?

Yes, sardines or small mackerel fry the same way and pair just as well with the tahini sauce. Stick to a small whole fish to keep the spirit of the dish.

Do I need to remove the bones before frying the mullet?

No, the mullet are fried whole with their bones, which turn crispy and many people eat them. If you are cooking for young kids, warn them or ask the fishmonger to fillet the fish first.

Can I make the tahini sauce ahead of time?

Yes, make the tahini sauce the day before and keep it in the fridge in a sealed container. Take it out a little before serving, it loosens up as it comes back to room temperature.

Why does my tahini sauce turn too thick?

Tahini suddenly thickens as soon as you add a bit of water or lemon, that is completely normal. Keep adding water little by little while whisking, the sauce turns smooth and creamy again after a moment.

How long does it take to make a plate of Lebanese fried red mullet, with tahini sauce, fried bread and a salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of Lebanese fried red mullet, with tahini sauce, fried bread and a salad?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of Lebanese fried red mullet, with tahini sauce, fried bread and a salad cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, sesame. Always check the labels of the products you buy.

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