Red Mullets

👨‍🍳 Method

1. 1
   Mix the onion, bay leaves, olive oil, salt and black pepper in a bowl, coat the fish with the mixture on all sides and leave for 60 minutes.

   Bowl
2. 2
   Roll the fish in flour on all sides, to a thin, even coating, and shake off the excess.

   💡Shake off the excess flour well: a thick layer of flour comes away from the fish during frying, while a thin coating stays crisp.
3. 3
   Heat the oil in a pot and fry the fish in it.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerPot

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 4
   Transfer to paper towels to absorb the excess oil.

   Paper towels
5. 5
   Serve with the lemon slices.