Deep-Fried Red Mullet with Garlic and Parsley

Name: Deep-Fried Red Mullet with Garlic and Parsley
Yield: serves 4
Ingredients: 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

December 9, 2011

Deep-frying is the most popular way of cooking small- to medium-size whole fish, and red mullet (barbunya) are among the most prized. Garlic and parsley enhance their sweet flesh. Ask the fishmonger to clean the fish, but to leave the head on. Serve them with salad or Mashed Potatoes with Olive Oil, Scallions, and Parsley (see page 168).

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