Red mullets Livornese style
Second course
ready in: 45' mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
8 scaled and gutted red mullets
400g peeled tomatoes
1 garlic clove
1 celery stalk
1 bunch of parsley
flour
1 dried chilli pepper
peanut oil
extra virgin olive oil
salt
PREPARATION
1. Clean the celery and garlic, chop and lightly fry in the stewpot with minced chilli and 3-4 tbsp olive oil. Chop the tomatoes, add them into the pan, salt, cover with the lid and cook the sauce for 20 mins.
2. Meanwhile, wash the mullets and dry well with lots of kitchen paper. Coat with flour and deep fry a few at a time in the wok with plenty of hot peanut oil for 2-3 mins per side. Drain on kitchen paper and salt to taste.
3. Put the fried fish into the pot with the sauce and continue cooking for 4-5 mins, without turning the mullets, but shaking the pot often. Sprinkle with parsley to taste.
Recipe of Sale&Pepe
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