Red mullets Livornese style

8 scaled and gutted red mullets

400g peeled tomatoes

1 garlic clove

1 celery stalk

1 bunch of parsley

flour

1 dried chilli pepper

peanut oil

extra virgin olive oil

salt

1. Clean the celery and garlic, chop and lightly fry in the stewpot with minced chilli and 3-4 tbsp olive oil. Chop the tomatoes, add them into the pan, salt, cover with the lid and cook the sauce for 20 mins.

2. Meanwhile, wash the mullets and dry well with lots of kitchen paper. Coat with flour and deep fry a few at a time in the wok with plenty of hot peanut oil for 2-3 mins per side. Drain on kitchen paper and salt to taste.

3. Put the fried fish into the pot with the sauce and continue cooking for 4-5 mins, without turning the mullets, but shaking the pot often. Sprinkle with parsley to taste.

Recipe of Sale&Pepe