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