- 750 g/1 lb 10 oz whole red mullet, red snapper or sea bass, scaled, gutted and fins r
- Slash the fish several times on both sides in a crisscross pattern.
- Mix the flour, salt and a dash of vegetable oil with enough cold water to make a smooth batter.
- Dredge the fish in some flour, shake off the excess and coat the fish with the batter.
- Heat sufficient oil for deep-frying in a wok or pan, and fry the fish until it is golden bro