Barbounia tiganita - Greek fried red mullet

Μπαρμπούνια τηγανητά

Published originally on my blog on 10 January 2014

I can’t get enough of fish, especially since my holidays were filled with the robust flavors of pork and game. Fish’s subtle flavor and delicate texture is all I dream about when it comes to lunch and dinner, especially when they’re little whitebait or red mullets.

These photographs were taken in Greece in late autumn. I didn’t bother taking any pictures of the fish the other day when we had the exact same thing, because fresh Greek fish look stunning. Plus it gave me the opportunity to eat my food hot and steamy, straight from the frying pan and not have S complain about me taking photos and the food getting cold.

Fried fish with crispy skin and tender flesh, still juicy and smelling of the sea. Ah, there’s nothing like it. Paired with ouzo, some hand-cut potatoes fried in olive oil and boiled seasonal greens (I used kale this time but if I was in Greece I would choose zohous) with a squeeze of lemon and a splash of olive oil, it brings the sunshine and warmth back into our January lives.

See also: Greek baked mackerel (kolios) with olive oil, lemon and parsley and Greek baked whole tuna with ladolemono (Greek olive oil and lemon sauce)

Barbounia tiganita - Greek fried red mullet

I prefer the small red mullets but the larger ones are also flavorful. They have many little bones and it’s a hassle to remove but the flavor compensates.