Pan-fried Red Mullets and Sardines

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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!

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Pan-fried Red Mullets and Sardines

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings

Fish, Main Courses, Recipes, Season #3

Prep Time 15

Cook Time 20

Servings

Fish, Main Courses, Recipes, Season #3

Ingredients

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

Instructions

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

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Pan-fried Red Mullets and Sardines