Greek recipe for Fried red mullets
For 4 people
Combines well with Sauvignon Blanc Douloufakis white dry wine.
1 kg mullets
fine semolina flour
Thoroughly clean fish from scales and entrails.
Wash, salt them inside out and leave them in a strainer to drain thoroughly. There should be no water left in the fish in order to be crispy.
Then rub them at semolina flour and fry in plenty of hot oil, putting them little by little into the pan, leaving some distance between them.
Serve warm on a platter lined with lettuce leaves and tender slices of lemon.