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Deep-Fried Red Mullet

8 red Mullets or red Snapper
1/2 tsp. black pepper
2 tsp. salt
2 Tbsp. lemon juice
1 cup flour
1 cup light olive oil
1 pita bread, cut in wedges
Lemon wedges


Wash, clean and pat dry the Mullets. Sprinkle the cavities with pepper, salt and lemon juice. Coat both sides of the fish in the flour. Cook in heated oil until golden brown, turning twice.


Fry the bread wedges in the same oil. Arrange them on a serving platter in a circle around the fish. Top each fish with a lemon wedge. Serve hot.








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