Rougets a la Sauvage

• 4 red mullet, each weighing about 175-200 g (6–7 oz)
• 100 ml

If necessary, scale and clean the fish without removing the liver. Make slits in each side of the fish 2 cm (¾ inch) apart. Dip the fish into the milk and roll them in the flour, shaking off any excess. He