Stuffed and Fried Red Mullets
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
The stuffed red mullet dish is a delicious staple from the sunny coastlines of Tuscany, where fresh seafood plays a big part in daily life. Really, it’s awesome. In Livorno, folks have mastered turning red mullet into something special. And here's the thing—they stuff it with a flavorful mix and fry it to get that crispy, golden exterior. It’s a nod to comforting home-cooked meals and vibrant street food you’ll find near the sea. The filling, often with anchovies and herbs, creates a tender and savory bite every single time.
The addition of paprika in the breading gives this fried red mullet its unique flavor—adding warmth and that classic Mediterranean touch everyone in Tuscany loves. Thing is, the red mullet recipe varies across the region. It can be an appetizer or the main event with a squeeze of lemon, maybe some fresh fennel, or a tasty dip. The local version, known as triglie alla livornese, is not fancy. But it’s something you'd want to share with friends.
The fish stays moist and flavorful inside, while the breading—enhanced with paprika and herbs—keeps things interesting. Seriously good stuff. Plates of these often disappear quickly at gatherings due to their savory filling and perfect balance of crispy coating and soft fish. Pretty much irresistible, I’d say.
This Mediterranean seafood fits perfectly as a casual snack or part of a grand feast, always bringing a bit of that coastal, laid-back vibe to the table. If you’re into easy fish recipes or looking to try something traditional yet special, stuffed and fried red mullet is a must-try. Whether it's a snack or a main dish, this recipe captures the heart of Tuscan cuisine, offering a really, really good experience. It is a true taste of the Mediterranean—perfect for any seafood lover seeking a unique and satisfying meal.
And the sauce? Perfect companion.
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INGREDIENTS
- Ingredients for Stuffed Red Mullets
- Red mullet 1.1 lbs (500 g) - (about 14)
- Pecorino Romano PDO cheese 1 oz (30 g)
- Bread 0.7 oz (20 g)
- Whole milk ¼ cup (50 g)
- Garlic 1 clove
- Basil to taste
- Rosemary to taste
- Fine salt to taste
- Black pepper to taste
- for breading
- Eggs 2 - medium
- Breadcrumbs to taste
- Sweet Paprika 4 ½ tsp (10 g)
- for frying
- Vegetable oil to taste
How to prepare Stuffed and Fried Red Mullets
To prepare the stuffed and fried red mullets, start by cleaning them: remove the head, cut open the belly, then remove the entrails under running water. Place the mullets on the cutting board and make a cut along the entire length 1, without completely dividing the fillets. Remove the central bone and open them like a book 2. Perform this operation for all the mullets and set them aside 3.
Prepare the filling: chop the aromatic herbs 4, then cut the bread into cubes, place it in a bowl 5 and soak it in milk 6. Work it with a wooden spoon until it becomes completely soft.
To the soaked bread, subsequently add the chopped aromatic herbs 7, the grated pecorino cheese 8, and a grated clove of garlic 9.
Salt and pepper to taste 10 and mix everything together 11: you should obtain a consistent paste 12.
Stuff each mullet with a teaspoon of filling 13 and close it on itself without pressing too much 14. In a large bowl, pour the breadcrumbs, season with sweet paprika, and mix to obtain a homogeneous breading 15.
In another shallow and wide bowl, break the eggs and beat them, season with salt 16. Place a pan with plenty of seed oil on the stove and heat it to 338°F (preferably using a kitchen thermometer). Dip the mullets, one at a time, first in the beaten eggs 17 and then in the breadcrumbs 18 to coat them well on all sides.
Once ready, take a few at a time to fry them in the oil which has reached the temperature 19. When they are well golden, drain them with a slotted spoon and place them on paper for frying 20. Salt to taste. Your stuffed and fried red mullets are ready to be served 21.