The Egyptian mullet
Instructions
Clean 4 mullet of 300 g of weight each discarding her head.
Flour and cook in hot oil for 10 minutes.
Add salt, pepper and keep warm.
In cooking oil, Saute chopped onions and 2 12 tomatoes peeled and sliced.
Season with 1/2 teaspoon thyme, 1/2 teaspoon of minced garlic, 1 pinch of sugar, salt and pepper.
Pour the sauce over the fish and sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 4 mullet of 300 g each
- Flour
- Olive oil
- Salt
- Pepper
- 2 chopped onion
- 12 tomatoes
- 1/2 teaspoon of thyme
- 1/2 teaspoon of chopped garlic
- 1 pinch of sugar
- Chopped parsley