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Food from Many Greek Kitchens
by Tessa Kiros
This simple dish of fried fish served with lemon is much loved in Greece. It would be ideal eaten while looking out at the sea, but in any setting it is very good. Nice served with a salad and borta.
Serves 4


    • 8 Red Mullets [about 2¼ ounces each and just under 8 inches long] cleaned scaled and gutted
    • About 2 tablespoons Red Wine Vinegar
    • All Purpose Flour, for dusting
    • Salt and freshly ground Black Pepper
    • Light Olive Oil, for frying
    • Lemon quarters, for serving


Rinse the fish and pat dry with paper towels. Cut off the fins. Put the fish into a wide colander and splash well on both sides with the vinegar, then leave them for a few minutes. Put the flour in a large deep plate and stir through some salt and a few grinds of black pepper.

Fill a deep bowl with cold water. Dip each fish in the flour, coating both sides. Now quickly dip them in the cold water, shake, and coat them all over in flour once again.

Pour oil into a large skillet to a depth of 5/8 to 3/4 inch and put over high heat. Fry the fish, turning them once, until crisp and golden on both sides. If they don't all fit, do them in batches. Remove to a plate lined with paper towels. Serve hot with a sprinkling of salt, the lemons and a plate for the bones.

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