Thoroughly clean the fishes, dry them and condiment them with salt and lemon juice.
Heat the olive oil in the frying pan in medium heat. Flour the fishes very well and shake off the excess flour from them, before frying. When the fishes are ready, remove them from the pan.
Pass the frying oil through a sieve to use again. Clean the frying pan.
Put back the frying pan on the stove, pour in the sieved cooking oil and mix in the flour. Keep in mind that for 1 part and a bit of oil you need 1 part of flour.
Stir the mix using only a wooden spoon, until the flour is completely dissolved in the oil.
Then, add the following ingredients with the specific order: Garlic, tomato, vinegar, rosemary, laurel and let the mixture to boil for around 5 minutes.
Place the mullets in the above mixture and let boil for around 2 more minutes, to combine the flavors of the mullets with the sauce.
Recipe by Mrs Evanthia Vonazountas
Head Chef at the fish tavern "To Pyrofani tou Peiraia"
Founding Member of "Acropolis Chef's Club of Attica"
www.chefsclubofattica.com
