Barbounia (in Greek) – Red Mullet (in English) – Probably the tastiest fish and a favoured delicacy in the Mediterranean. The trick is to choose the smaller ones and fry them in olive oil. This fish can be served with Red Pepper Sauce and Potato Salad.
Barbounia – Red Mullet
Dust with flour removing any excess of it.
In a medium-large saucepan heat the oil on medium-high heat. If you have a thermometer try to reach 190 degrees C.
Holding the fish from the tail place away from you one by one in the saucepan.
Cook for about 4-5 minutes and then turn for another 4-5 minutes.
Gently toss to cover all the potatoes and serve cold.
Barbounia - Red Mullet
Servings: 4 People
Ingredients
- 1 kg Barbounia , Red Mullet fish, about 14
- 1 cup all-purpose flour
- 1 cup EVOO , (Extra Virgin Olive Oil)
- 1 ½ teaspoon Sea Salt
Instructions
- Ask your friendly fishmonger to have the fish cleaned and gutted.
- Pat dry the fish and sprinkle the salt. Dust with flour removing any excess of it.
- In a medium-large saucepan heat the oil on medium-high heat. If you have a thermometer try to reach 190 degrees C.
- Holding the fish from the tail place away from you one by one in the saucepan. Don’t over crowd the pan as the oils temperature will reduce and you will not have crispy fried fish. Do in two batches, 7 fish each time.
- Cook for about 4-5 minutes and then turn for another 4-5 minutes. Place in a plate with absorbent paper, a minute later carefully remove the paper and serve. Repeat for the 2nd batch.
YKcooking
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I’ll try it