Banaste de pei

In the classic Provençal kitchen burning-hot ‘deepfries’ offish are much appreciated, and banaste depei is often found on the simple menus of the small restaurants and bistros along the coast and in the hinterland. The typical banaste - often called brûle-doigts (burn-your-fingers) or brûle-gueule (burn-your-mug) - is generally a fry-up of tiny little red mullet, miniature fresh sardines or a mixture of the little rockfish netted along the coast, all served in a