Fried Mullet with Cilantro-Lime Aioli

Method

• Fried Mullet with Cilantro-Lime Aioli: Step-by-Step Method
• Pat the mullet fillets dry with paper towels
• Season both sides of the mullet fillets with salt and pepper
• Place all-purpose flour in a shallow dish
• Dredge each mullet fillet in the flour, shaking off excess
• Pour vegetable oil into a frying pan to form a thin layer and heat over medium-high
• Once the oil shimmers, add the mullet fillets, skin-side down if skin is on
• Fry the fillets for 2–3 minutes per side until golden brown and cooked through
• Transfer fried fillets to a plate lined with paper towels to drain excess oil
• While fish rests, finely chop cilantro leaves
• In a small bowl, mix mayonnaise with minced garlic, chopped cilantro, lime juice, salt, and pepper to taste
• Stir aioli until smooth and fully combined
• Taste and adjust seasoning in the aioli if needed
• Plate fried mullet fillets on a warm serving dish
• Spoon a generous dollop of cilantro-lime aioli next to or over the fish
• Garnish with additional fresh cilantro or lime wedges if desired
• Serve immediately while the fish is crisp