To Boil Grey Mullet
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- grey mullet
- cold water
- anchovy sauce or caper fish sauce
- melted butter
Instructions
- Determine the size and age of the grey mullet to decide cooking method.
- For young, small fish, boil it using the method for whitings, haddocks, or other similarly sized fish.
- For larger, finer mullet, lay it into cold water and manage it like other large fish.
- Serve with anchovy or caper fish sauce and melted butter at table.