Barbounia, or Red Mullet. Saw them at my fishmonger and he insisted to have some. Not disappointed at all; probably the best I ever had! Their freshness was simply unbelievable… simply love them!
Barbounia
Barbounia
Servings: 4 People
Ingredients
- 1.5 kg Barbounia , Red Mullet fish, about 14
- 1 cup all-purpose flour
- 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. Dredge in a plate full of the 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.
