Barboúni Tiganitó — Fried Red Mullet with Skordalia

Clean and scale the red mullet. Pat them very dry with paper towels. Season generously inside and out with salt and pepper.

For the skordalia: Peel and boil the potatoes until very tender. Drain well and mash them thoroughly while still hot.

Mince the garlic cloves finely. Add the minced garlic, red wine vinegar, and 2 tablespoons of Greek extra virgin olive oil to the mashed potatoes. Mix well, seasoning with salt to taste. Adjust consistency with a little water if too thick.

Lightly dredge each fish in the all-purpose flour, shaking off any excess. Ensure an even, thin coating.

Heat the remaining Greek extra virgin olive oil in a large frying pan over medium-high heat until shimmering, about 170-180°C.

Carefully place the floured fish into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.

Remove the fried fish from the pan and place them on a wire rack lined with paper towels to drain excess oil.

Serve the Barboúni Tiganitó immediately with generous dollops of skordalia and lemon wedges for squeezing.