Blackened Grey Mullet

Name: Blackened Grey Mullet
Cuisine: Egyptian
Ingredients: 2 grey mullet, cleaned and gutted (about 400 g/14 oz each); 1 lemon, sliced; A handful of dill; Wheat bran, for dredging (about 200 g/7 oz); Sea salt and ground black pepper; Sea salt and ground black pepper; White rice, to serve; Tahina sauce, to serve; 3 garlic cloves, chopped; A handful of parsley, stems and leaves, roughly chopped; A handful of coriander (cilantro), stems and leaves, roughly chopped; A handful of coriander (cilantro), stems and leaves, roughly chopped; A handful of coriander (cilantro), stems and leaves, roughly chopped; A handful of coriander (cilantro), stems and leaves, roughly chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp chilli paste; 2 lemons, halved

Bouri Mashwi

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Along Egypt’s Mediterranean coast, fish is enjoyed with a crispy bran crust, grilled over an open flame. This method seals the skin, keeping the flesh moist, while a post-cooking seasoning dip adds herby flavours without overpowering the delicate taste. The result is a dish that’s crispy on the outside, tender on the inside, and full of seaside flavours. Served with Egyptian rice and tahina, it embodies the essence of coastal Egyptian cuisine.

Ingredients

Africa
Egypt
Damietta
Fish course
Pescatarian
Mediterranean

Ingredients

Method