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Barbounia tiganita
Fried red mullet
Barbounia tiganita: crisp, floured whole red mullet fried in olive oil, island taverna style
In summer, harbour tavernas from Naxos to Paros fry small red mullet whole, dusted in flour and crackling in olive oil, and bring them to the table with lemon, a horiatiki salad and bread. The skin turns crisp and rosy-gold while the flesh stays sweet and delicate, and islanders eat the little ones bones and all. Common mistake: crowding the pan, which drops the oil temperature so the fish soaks up oil and goes soggy. Chef's tip: ask the fishmonger to scale and gut the mullet but leave the heads on; they hold the fish together and are the tastiest part for many Greeks.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb small red mulletabout 12, scaled and gutted, heads on
- 1 ½ tsp salt
- 3 ½ oz plain flour
- 1 cup olive oilfor frying
- 2 lemonscut in wedges
- ½ tsp dried oregano (optional)
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Method
0/5 doneStep 1: Rinse 1 ¾ lb small red mullet, pat very dry inside and out and season all over with 1 ½ tsp salt. Leave for 5 minutes.
5 minStep 2: Heat 1 cup olive oil in a large frying pan over a medium-high heat until shimmering, about 350°F; a pinch of flour should sizzle at once.
Step 3: Toss the fish in 3 ½ oz plain flour and shake off the excess.
Step 4: Fry in batches, without crowding, for 3–4 minutes a side depending on size, until the skin is crisp and golden and the flesh is opaque and flakes from the bone at the thickest part.
12 minStep 5: Drain on kitchen paper, sprinkle with ½ tsp dried oregano if you like and serve at once with 2 lemons.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 32 g
- Carbs
- 19 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does barbounia tiganita take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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