Triglie alla Livornese

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: