Pan-fried Red Mullets and Sardines
This classic recipe for simple floured-and-fried fresh fish belongs to the Athenian Riviera and beyond. It’s something we Greeks do at home all the time. All you need is small, fresh fish, a good heavy skillet, a little flour, olive and/or other oil for frying, and the temperament to withstand...the heat in the kitchen!
- Flour for dredging
- Salt to taste
- 2 pounds / 1 kilo Red Mullets and/or Sardines cleaned and gutted
- Olive oil or a combination of olive oil and/or sunflower or corn oil for frying
In a large plate or wide bowl, season the flour with salt.
Heat a large, heavy frying pan and add about 1 inch of olive oil or a combination of olive and sunflower or corn oil.
Turn a few pieces of fish at a time in the seasoned flour and carefully slip them into the hot oil, frying a few pieces at a time, and turning once, until golden on both sides. Remove and drain on paper towels. Skim any burnt bits of flour, replenish the oil as needed, and continue until all the fish is fried.