Harders on the Coals
Harders or Mullet on the coals is one of the simplest things to make
Light the fire first as the prep is not going to take long
Scale and gut the fish
score the fish, not to deep just break the skin
brush with olive oil and lemon juice
sprinkle a bit of chopped parsley and course salt on top
Assuming everything else like salad and buttered rolls are ready
place the fish on the grid, leave it to cook for a few minutes
Turn over and let it cook, do not poke or prod the fish
It cooks quickly, rather just under cooked than over cooked.
take off the fire and eat immediately, with your fingers is the best.
I served the Fryers Cove Hollabakstrandfontein Sauvignon Blanc which was just truly delicious