Fried red mullet with tomato sauce (Barbounia teganita)

Fried red mullet with tomato sauce (Barbounia teganita)
4.7/5 rating (3 votes)

  • Ready in: 30'
  • Serves: 4
  • Complexity: medium


  • red mullet: 12 large
  • garlic: 8 cloves
  • rosemary: 1 twig
  • tomatoes: 1 ½ kilo
  • vinegar: 4 tbs
  • flour: 3 -4 tbs.
  • salt:a bit
  • pepper: freshly ground
  • sugar: a bit
  • olive oil to fry in


  1. Clean the fish, removing scales, gills and viscera and rinse well. Drain them, add salt and flour them lightly. Fry in hot oil. Use a bit of cheesecloth to strain the oil in which you fried the fish and then pour back into the frying pan.

  2. Add a spoonful of flour, the finely chopped tomatoes, vinegar, sugar, garlic and finely chopped rosemary. Add salt and pepper and simmer until it thickens. Pour the sauce over the fish and turn them over so that they are permeated by the sauce on both sides. Serve hot.