Whole mullet (harders) with herb butter
The pan-fried potatoes are delicious with these whole small fish – or any other fish, for that matter.
250 g butter
45 ml (3 T) each chopped
fresh coriander and parsley 3 garlic cloves, crushed
7 ml (1½ t) each ground
cumin and paprika juice and zest of 1 lemon 1 chilli, chopped
2-3 whole small fish such
as red harders, or
4-6 smaller mullet, cleaned and gutted
PAN-FRIED POTATOES oil
5 ml (1 t) finely grated ginger 15 ml (1 T) chopped garlic 4 potatoes, boiled and sliced 2 ml (½ t) ground cumin salt and pepper
15 ml (1 T) chopped fresh
1 Herb butter Mix all the ingredients well.
2 Fish Make a few slits in the skin if you’re using larger fish and butterfly, if you like. Rub the skin of each fish well with the herb butter and transfer to a folding braai grid. Dot the top (or flesh side if butterflied) liberally with pats of herb butter.
3 Braai over moderate coals (skin side down if butterflied) for 15-20 minutes or until the flesh turns white. Turn and dot the other side with pats of herb butter. Braai for a few minutes until just done.
4 Pan-fried potatoes Meanwhile, heat a little oil in a pan, add the ginger and garlic, then the potatoes and stir-fry until hot. Season with the cumin, salt and pepper and add the chopped coriander.
5 Serve the potatoes with the fish.