Barbounia / Red Mullet

Barbounia - Red Mullet

Sparkling Red

With a  a batch of small barbounia,  just season  with coarse sea salt, coat them in flour and deep-fry them in olive oil.

Barbounia - Red Mullet

If, however, you get the opportunity to find larger barbounia, you can grill them by heating up some charcoals, coat them with olive oil season with sea salt, and oregano.

A squeeze of lemon and you can simply eat them with your hands…