“I rossal cun al pomidori” (red mullet with tomatoes)

Type of recipe: Main courses

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Preparation method:

Clean and gut the fish, cut off the heads and remove the scales using a pair of scissors. Rinse thoroughly under cold running water and drain. In the meantime, put the extra-virgin olive oil and lightly-crushed garlic cloves in a large frying pan and sauté. Wash and chop the tomatoes and place in the pan with the basil and salt. While the tomato sauce thickens, peel and wash the potatoes, cut into medium-sized wedges and fry in peanut oil. Delicately flour the red mullet, remove any excess and then fry in hot oil. Once fried, dry well on some kitchen paper and season with salt and pepper. Place the fish in the pan with the tomato sauce and turn off the heat. Put the fried potatoes in a large serving dish and add the red mullet covered in tomato sauce. Serve.

Preparation method:

Clean and gut the fish, cut off the heads and remove the scales using a pair of scissors. Rinse thoroughly under cold running water and drain. In the meantime, put the extra-virgin olive oil and lightly-crushed garlic cloves in a large frying pan and sauté. Wash and chop the tomatoes and place in the pan with the basil and salt. While the tomato sauce thickens, peel and wash the potatoes, cut into medium-sized wedges and fry in peanut oil. Delicately flour the red mullet, remove any excess and then fry in hot oil. Once fried, dry well on some kitchen paper and season with salt and pepper. Place the fish in the pan with the tomato sauce and turn off the heat. Put the fried potatoes in a large serving dish and add the red mullet covered in tomato sauce. Serve. <<<