• Two red mullets (about 250 grams each)
• 200 grams of sliced white or yellow onions
• whole grain or white flour
• half cup of white wine vinegar (a good varietal vinegar is best)
• 50 grams of white sugar or refined (crystallized) brown sugar
• two tablespoons of finely chopped fresh parsley
• refined olive oil (for frying)
• virgin olive oil (to sauté onions)
• two eggs (well beaten)
• mild white pepper
1• Clean the mullets but leave the heads attached.
2• Liberally coat the fish with flour, dip them in the beaten eggs, and dredge them in flour again.
3• Fry the mullets in refined olive oil over medium heat, turning as necessary, until fully cooked. (Do so carefully; olive oil has a very low burning point.)
4• Remove mullets from pan and drain oil by placing fish on absorbent paper. Discard frying oil.
5• Very slowly sauté onions in virgin olive oil in a separate pan.
6• When cooked, add about a half cup of vinegar.
7• Add sugar and stir mixture.
8• When sugar begins to thicken or crystallize, add salt and pepper to taste.
9• Remove pan from heat. Add parsley. Add cooked mullets, or place fish on a plate and pour sauce over it.
10•Serve with a large slice of lemon. Traditionalists believe this dish is best served slightly chilled or at room temperature. (This makes it ideal if your dinner guests arrive late, after you’ve cooked the mullets).