Triglie alla Livornese

Red Mullet in the Style of Leghorn

Preparation info
    • Difficulty


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By Alan Davidson

Published 1981

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Select red mullet of about 200 g (7 oz) each, or nearly as much. Whether or not you gut them, clean, rinse and dry them.

Set some olive oil to heat in a broad pan, suitable for taking all the fish side by side. When the oil is hot, flour the fish and put them in. Turn them carefully when they have barely begun to cook and sprinkle over them: