Deep Fried Red Mullet with Garlic and Parsley
- 4 red mullet (weighing about 9 to 12 ounces each)
- 5 garlic cloves, crushed
- salt and black pepper
- 6 tablespoons chopped flat-leaf parsley
- flour
- olive oil, for frying
- To serve: 1 lemon, cut in quarters
Instructions:
Deep-frying is the most popular way of cooking small-to medium-size whole fish, and red mullet (barbunya ) are among the most prized.
- Rub the fish with about a quarter of the crushed garlic mixed with salt and pepper, then stu, them with 5 tablespoons of chopped parsley mixed with the remaining garlic and a little salt and pepper.
- Roll the fish in flour until they are well covered and deep-fry in sizzling olive oil for about 4 to 5 minutes.
- Then lift them out and drain on paper towels. Serve sprinkled with the remaining parsley, accompanied by lemon quarters.