Fried red mullets with anchovy butter

To prepare the fried red mullets with anchovy butter, clean the red mullets: remove the dorsal fins 1, the side fins 2, and the lower fins 3. It's important to use ungutted red mullets and be careful not to puncture the belly part.

Now, as if you were to fillet it, cut along the back and slide the knife parallel to the bone 4. Do not go all the way to the bottom; you should only indicate it. Turn the red mullet over and do the same on the other side 5. Then spread the two fillets to detach them well from the central bone 6.

Now using scissors, cut the bone from both the head and tail ends 7. Remove it with your hands 8 and eliminate the internal entrails 9.

With tweezers, remove any remaining bones 10. Clean all the red mullets this way. Now move on to making the butter cream. Pour the butter into the bowl of a stand mixer 11 and whip it with the paddle attachment 12.

Then add the anchovy fillets 13 and continue to whip until they are dissolved and you have obtained a homogeneous cream. Then transfer it to a piping bag fitted with a star nozzle 14. Proceed to the breading of the red mullet, spread it, and pass only the inside in the flour 15.

Then, still only the inside, first in the egg 16 and then in the breadcrumbs 17. Transfer to a tray 18 and continue this way for the others.

Heat the oil in a pan until it reaches a temperature of 350°F. Now immerse it in the oil 19, holding the head and tail up 20, being very careful not to burn yourself. Then let the head slide into the oil and finally the tail 21. The oil temperature should never exceed 355°F.

Drain on a tray with kitchen paper 22, dab to remove excess oil. Now transfer to a plate and fill the inside with the anchovy butter cream 23. Add caper powder on top and serve it 24.