Discover the Bright and Zesty Delight of Panfried Mullet with Citrus Sauce
delight in the fresh, vibrant flavors of Greece with Panfried Mullet with Citrus Sauce, a Mediterranean masterpiece that brings the sea to your plate.
This dish highlights tender mullet fillets, marinated in a fragrant blend of fresh lemon, orange, and oregano, then panfried to golden perfection.
The accompanying citrus sauce, crafted with deglazed white wine and infused with the zest of orange and lemon, elevates the natural sweetness of the fish.
Garnished with parsley and fresh citrus slices, this recipe balances simplicity and sophistication in every bite.
Perfect as a main course for a summer gathering or a light dinner, Panfried Mullet with Citrus Sauce pairs beautifully with roasted vegetables, Greek lemon potatoes, or a crisp cucumber salad.
Embrace the essence of the Mediterranean coast and transform your table into a celebration of Greek culinary tradition.
⦁ Juice and zest of 2 lemons
⦁ Juice and zest of 2 oranges
⦁ 5 fl oz extra virgin olive oil
⦁ 1 tsp dried oregano
⦁ ½ tsp freshly ground black pepper
⦁ 10 mullet fillets (about 7 oz each)
⦁ 1 cup all-purpose flour, seasoned with salt and pepper
⦁ 4 oz pure olive oil for frying
⦁ ½ cup dry white wine
⦁ 4 slices each of orange and lemon (for garnish)
⦁ 2 tbsp extra virgin olive oil
⦁ 2 tbsp fresh parsley, chopped
1. Prepare the Marinade: In a mixing bowl, combine lemon juice, lemon zest, orange juice, orange zest, olive oil, oregano, and black pepper. Mix thoroughly.
2. Marinate the Fish: Place the mullet fillets in a shallow dish. Pour the marinade over the fish, ensuring even coverage. Cover with plastic wrap and refrigerate for 2–4 hours.
3. Dredge the Fish: Remove the fish from the marinade, letting excess liquid drain off. Lightly dredge each fillet in seasoned flour, shaking off any excess.
4. Panfry the Fish: Heat olive oil in a sauté pan over medium heat. Panfry the floured fillets until golden brown on both sides, about 3–4 minutes per side. Remove the fillets and set aside.
5. Make the Sauce: Deglaze the pan with white wine, scraping up any browned bits. Add the orange and lemon slices to the pan and allow the wine to reduce slightly. Stir in extra virgin olive oil to finish the sauce.
6. Serve: Plate the fish fillets, spoon the citrus sauce over them, and garnish with parsley and the citrus slices. Serve immediately.
🛒 Choosing Ingredients
✔ Mullet – Choose fresh red mullet (Barbouni) with bright eyes, firm flesh, and a fresh sea smell
✔ Flour – All-purpose flour for a light, crispy coating
✔ Olive Oil – High-quality extra virgin Greek olive oil for authentic flavor
✔ Citrus – Fresh lemon and orange for a balanced, vibrant sauce
✔ Garlic – One or two cloves to perfume the oil before frying
✔ White Wine (Optional) – A splash to deglaze the pan and deepen the sauce
✔ Fresh Herbs – Greek oregano or thyme for finishing and aroma
👩🍳 Preparation
✔ Clean Thoroughly – Scale, gut, and rinse the fish well; pat dry to avoid oil splatter
✔ Light Seasoning – Salt and pepper the fish just before flouring to retain moisture
✔ Dust Lightly – Shake off excess flour for an even, thin crispy crust
✔ Prepare Sauce in Advance – Mix lemon and orange juice with a little olive oil and salt
✔ Optional Marination – Lightly marinate fish in olive oil and lemon zest for 15–20 minutes
🔥 Cooking Techniques
✔ Hot, Not Smoking Pan – Heat olive oil over medium-high until shimmering
✔ Aromatic Oil – Briefly fry garlic cloves in the oil, then remove before adding fish
✔ Crisp Fry – Fry mullet for 2–3 minutes per side until golden and crisp
✔ Deglaze with Wine – After frying, splash in white wine and citrus juice, simmer briefly for sauce
✔ Gentle Handling – Use a fish spatula to flip carefully without breaking the fish
🍳 Balancing Flavors
✔ Citrus Ratio – More lemon for tang, more orange for sweetness – adjust to taste
✔ Salt Finish – Sprinkle a tiny bit of sea salt just before serving to brighten flavors
✔ Fresh Herb Garnish – Finish with oregano or thyme for a traditional Greek aroma
📦 Storage
✔ Best Fresh – Eat immediately for the best crispness and flavor
✔ Short-Term Storage – Store leftovers in an airtight container in the fridge for up to 1 day
✔ Reheating Tip – Reheat in a hot pan with a little olive oil, never microwave (makes it soggy)
✔ Sauce Storage – Keep leftover citrus sauce separately for up to 2 days in the fridge
🍽 Serving
✔ Traditional Accompaniment – Serve with lemon wedges and a simple Greek salad
✔ Rustic Bread – Offer crusty bread to soak up the flavorful citrus sauce
✔ Light Meal – Pair with boiled greens (like horta) or lemon-roasted potatoes
✔ Wine Pairing – A crisp Greek white wine like Assyrtiko complements perfectly