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
Clean thoroughly the small red mullets by removing the scales and the guts.
Salt them well inside their belly and externally, cover them in flour and fry in hot oil until crisp and golden brown.
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.
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