Fried Mullets With Mint

Preparation:

Preparation: Soak the breadcrumbs in equal parts in water and vinegar, squeeze it then blend it with the parsley, mint, capers, sugar, anchovies and a little salt, finally add a spoonful of oil: the sauce must be very homogeneous. Scale the mullets then open them like a book and remove the head, central bone and intestines. Rinse and dry them then flour them and fry them in hot olive oil. Drain them when they are golden brown on both sides and salt them lightly. Serve the mullets piping hot with the mint sauce.