Barbounia Tiganita - Fried Red Mullet Fish

INGREDIENTS

2 tablespoons plain flour
1 tablespoon cornflour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon table salt
1/8 teaspoon white pepper
4-6 barbounia, cleaned and descaled
light olive oil for frying

METHOD

In a large plate or shallow tray, combine the flour, cornflour, onion powder, garlic powder, salt, and white pepper. Mix well to ensure even distribution of the seasonings.

Pat the barbounia dry with paper towels to remove any excess moisture. Lightly coat each fish with the flour mixture, ensuring they are evenly coated on all sides. Shake off any excess flour.

In a large frying pan, heat about 1 cm of olive oil over medium heat until it shimmers but does not smoke. Adjust the heat if necessary to maintain a consistent temperature.

Carefully place the coated barbounia in the hot oil, ensuring they are not overcrowded in the pan. Fry for about 5-6 minutes on each side, or until they turn golden brown and crispy. Use tongs to flip the fish halfway through cooking to ensure even browning.

Once the barbounia are golden and crispy, carefully remove them from the oil and transfer them onto a plate lined with paper towels to absorb any excess oil.

Serve the fried barbounia hot with lemon wedges and a side of salads.