This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

ALL ORDERS SHIPPING WITHIN 48 HOURS

Best sellers

Two bottles of EXAU extra virgin olive oil. One Lina. One Turi.
Excelsis Club - Olive Oil
One bottle of EXAU extra virgin olive oil. Label with red text: Lina
Lina Olive Oil

Subscribe & save on all orders, forever!

Cart 0

Sorry, looks like we don't have enough of this product.

Products
Pair with
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

Club
Shop
About
Wholesale
Corporate

Fried Striped Red Mullet (Triglie Fritte)

By Skyler Mapes, the co-founder of EXAU Olive Oil, a family-farmed extra virgin olive oil from Calabria, Italy, and the author of The Olive Oil Enthusiast (Penguin Random House). A Level II certified olive oil sommelier, she is one of the few women leading an olive oil company worldwide and was named to Forbes 30 Under 30.

Mullet are a very common type of fish that are perfect for frying.

How to Make Fried Striped Red Mullet

The key to making good fried mullet is getting the semolina coating on the exterior just right. This recipe doesn't call for a thick batter, but rather a light layer of semolina flour which provides just the right amount of crisp.

Shop our collection of high quality Italian Extra Virgin Olive Oils!

Other recipes you might like...

Fish in Foil (Sea bass al Cartoccio)

Seafood Ravioli

Salt Cod Fritters (Frittelle di Baccalà)

Hey, we wrote a cookbook and guide called The Olive Oil Enthusiast, have you ordered it yet?

If you make this recipe please let a comment and let us know! We love to hear from you. If you’re on Instagram, Facebook, or TikTok don’t forget to tag us and use #EXAUoliveoil so we can repost!

Leave a comment

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Please note, comments must be approved before they are published

Fried Mullet (Triglie Fritte)

Fried Mullet (Triglie Fritte)

Ingredients

  • 500g / 1lb of triglie 

  • 500g / 1lb little cod

  • Semolina flour

  • Extra virgin olive oil

Directions

  1. Clean the fish well, particularly the interiors and scales.

  2. Prep a tray with a cooling rack or a plate with paper towels.

  3. In a wide bowl or plate with sides add the semolina flour. Add the fish a few at a time. Coat the fish generously on both sides. Then shake off any excess flour just before frying.

  4. Heat a medium sized pan on medium heat. Then add about ¼" inch to ½ inch of olive oil. When the oil reaches 350°F add the fish. If you don’t use a thermometer sprinkle a bit of flour into the oil, if it sizzles vivaciously then the oil is ready. Cook the fish until golden or light brown.

  5. Remove to the tray then add the salt and serve immediately.

COOK THIS NEXT