Appetizer
Red Mullet Savoro (Greek Fried Fish with Rosemary and Vinegar)
- Total timeTotal
- 30′
- ServingsServings
- 4
Barbounia savoro, red mullet in savoro sauce, comes from the islands of the Aegean, and you'll find many local variations.
Barbounia savoro, red mullet in savoro sauce, comes from the islands of the Aegean, and you'll find many local variations.
This is my version, and if you follow all the steps you're sure to succeed. Island cooks used to make savoro when they had plenty of fish and needed to preserve it, since there were no fridges. Today it is a meze that brings back memories of the past.
The recipe
Red Mullet Savoro Recipe
Total time 30′ · 4 servings
Ingredients
Method
- Clean the fish, rinse them and pat them dry carefully with paper towels.
- Soak the capers in water to remove some of their salt.
- Season the red mullet with salt and pepper, coat them well in flour on all sides and shake off the excess.
- TipFor more flavor, salt the fish 1 hour before frying.
- Put a large frying pan on the stove, add the olive oil and heat it over medium-high heat.
- Once the oil is hot, fry the red mullet in batches until crispy, about 4–5 minutes in total, turning them once.
- Watch the heat so the fish doesn’t burn.
- Transfer the fried fish to a plate lined with paper towels to absorb the excess oil.
- Repeat until all the fish are fried.
- Remove all the fish from the pan and add the sliced garlic, the rosemary leaves and the capers.
- Sauté for 2 minutes, then pour in the vinegar to make the savoro sauce.
- Lower the heat and whisk; as soon as the sauce comes together, it’s ready.
- Arrange the red mullet on a platter and pour the sauce over them.
- Serve the red mullet savoro with white wine or tsipouro.
