Simple is always a lot more elegant.
- Mullet Fillets.
- Freshly crushed pepper.
- All Purpose Flour.
- Chilly Flakes.
- Garlic Powder.
Pat the fish dry. Combine together some flour, pepper and salt. Taste it to adjust the salt. Sprinkle this over the fish. The quantity must be such the fish is fully covered in this powder. Be careful when coating the fish and avoid the formation of any paste on it. This is achieved by using very dry fingers.
Melt some butter in a pan. When its hot add the peas. Swirl around to coat them all in this butter. Cook on low heat. Stir once in a while. When the peas start getting wrinkles, sprinkle some salt, garlic powder and chilly flakes. Taste and adjust accordingly. Cook on low heat till the peas are cooked. This procedure will not result in mash.
Heat a tablespoon of oil in a pan. Place the fish, skin side down. Let it cook undisturbed for about 4-5 minutes. Carefully flip it over. If there is resistance and the fish refuses to leave the pan, have patience. Try again after 2-3 minutes. Once the fish is flipped, do not flip it again. The second time the fish will stick and the skin will tear.
Cover the pan with a loosely fit lid. Cook on medium heat for about 5 minutes. Remove from pan when the fish is cooked.
Serve the peas and fish and drizzle some lemon juice over it.