Go Back
+ servings
0 from 0 votes

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!
Course entree, starter
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, Diane Kochilas, Diane Kochilas recipes, retsina, My Greek Table, Greek shrimp recipes, Greek seafood recipes,, Greek recipes, pan fried, red mullet, sardines, seafood, summer recipes
PREP TIME 15 minutes
COOK TIME 20 minutes


  • 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


  1. In a large plate or wide bowl, season the flour with salt.
  2. Heat a large, heavy frying pan and add about 1 inch of olive oil or a combination of olive and sunflower or corn oil.
  3. 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.