The preparation method used in this traditional recipe was invented in order to preserve fried fish for several days, back when there were no refrigerators.

Serves: 6 Preparation time: 40m Cooks in: 40m Ready in: 1h 20m


18 small red mullets
Sunflower oil for frying
2 tablespoons rosemary leaves
2 tablespoons raisins
1 cup vinegar



Step 1

Clean thoroughly the small red mullets by removing the scales and the guts.

Step 2

Salt them well inside their belly and externally, cover them in flour and fry in hot oil until crisp and golden brown.

Step 3

When you finish frying the fish, place them on a platter and add to the oil the leaves of rosemary and the raisins. Stir well until the raisins are puffy.

Step 4

Pour the sauce over the fried fish. Let them marinate well and serve as they are, on the platter.

Photo: George Drakopoulos
Food Styling: Tina Webb