Crispy, rustic and packed with flavor, this traditional Sicilian dish lets the freshness of the Mediterranean shine. Triglie fritte – crispy fried red mullet – is a seaside classic served hot with a squeeze of lemon, often accompanied by raw onion for a bold contrast of flavors. In Sicily, the best-tasting mullet comes from the nutrient-rich waters of the Sicilian Channel, especially near Sciacca.
Fried Red Mullet (Triglie Fritte)
Ingredients
- Fresh red mullet (medium-sized, ideally with whiskers)
- All-purpose flour (for dusting)
- Extra virgin olive oil (for frying)
- Salt
- Lemon wedges (for serving)
- Optional: Thinly sliced raw onion
Instructions
- Clean the red mullet, removing the innards and gently scraping off the scales.
- Lightly flour each fish, making sure it’s evenly coated but not heavy.
- In a nonstick skillet, heat a generous amount of olive oil over medium-low heat until hot.
- Carefully fry the mullet, turning occasionally. Near the end of cooking, briefly raise the heat on each side to crisp up the skin for that golden, irresistible crunch.
- Remove the fish from the pan, sprinkle with salt, and serve immediately while still hot, accompanied by lemon wedges.
- For a more intense and intriguing contrast, some Sicilian households add raw onion to the plate, a bold pairing that surprises and delights.
Grandma & Aunties’ Kitchen Wisdom:
«Avoid large mullet, they tend to be less flavorful. Medium-sized ones, especially with whiskers, are just right: tender and full of rich taste»
