Stuffed and Fried Red Mullet

for Stuffed Red Mullet

• Red mullet (about 14) 1.1 lbs (500 g)
• Pecorino Romano 2 tbsp (1 oz, 30 g)
• Bread 1 slice (0.7 oz, 20 g)
• Whole milk 3.5 tbsp (1.7 oz, 50 g)
• Garlic 1 clove
• Basil to taste
• Rosemary to taste
• Fine salt to taste
• Black pepper to taste

• Medium eggs 2
• Breadcrumbs to taste
• Sweet paprika 2 tsp (0.35 oz, 10 g)

• Vegetable oil as needed

1. To prepare the stuffed and fried red mullet, start by cleaning the fish: remove the head, cut the belly, and remove the entrails under running water. Place the mullets on a cutting board and make an incision along the length without completely separating the fillets. Remove the central bone and open them like a book. Repeat this for all the mullets and set them aside.
2. Prepare the filling: chop the herbs, cut the bread into cubes, place it in a bowl, and soak it in the milk. Work it with a wooden spoon until it becomes completely soft.
3. To the soaked bread, add the chopped herbs, grated Pecorino, and grated garlic clove. Season with salt and pepper to taste and mix everything together until you obtain a consistent mixture.
4. Stuff each mullet with a teaspoon of the mixture and close it without pressing too hard. In a large bowl, combine the breadcrumbs and sweet paprika, and mix to obtain a uniform breading.
5. In another shallow and wide bowl, beat the eggs and season with salt. Heat a pan with plenty of vegetable oil to 340°F (170°C) (it’s best to use a kitchen thermometer). Dip each mullet first in the beaten egg and then in the breadcrumbs to coat well on all sides.
6. Once ready, fry them in batches in the hot oil. When they are golden brown, drain them with a slotted spoon and place them on paper towels. Salt to taste. Your stuffed and fried red mullets are ready to be served.