Serves 2 as a main or 4 as a starter.
- Place the flour in a bowl and season with cayenne pepper and salt to taste. Place the egg in a separate bowl and the breadcrumbs in another bowl.
- Pass the fish through the flour, the egg and lastly the breadcrumbs, ensuring an even coating.
- Heat some oil in a wide frying pan or wok, then lay in the strips of crumbed red mullet (a good knob of butter could be added to the pan at this stage for extra flavour if you want). Fry the fish on each side until golden, then remove and drain on kitchen paper.
- Serve the crispy red mullet goujons with the salad, tartar sauce and lemon wedges.