Grey Mullet is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of grey mullet boiled in salted water until tender and served with anchovy sauce or melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Grey Mullet.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
284. INGREDIENTS.—1/4 lb. of salt to each gallon of water.
Mode.—If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water, salted in the above proportion. Serve with anchovy sauce and plain melted butter.
Clean, scale and wash the fish then place in a kettle and pour over enough water to cover. Add 23g salt per 1l of water used and slowly bring to a boil. Reduce to a simmer and cook for about 35 minutes, or until the fish is done through.
Transfer to a serving plate and accompany with melted butter or Anchovy Sauce.
