Mullets Savoro

1½ kilo large mullets1½ cup olive oil½ cup vinegar1 lemon3 cloves garlic, chopped700 grams grated ripe tomatoes1 to 1 ½ teaspoons sugar1 teaspoon rosemary2 bay leaves3-4 tablespoons sharp flour4-5 peppercornsFlour for frying

Wash, clean, and salt the fish, then place them in a colander to drain.Dredge the fish in flour, shaking off any excess, and fry them in oil until golden brown, taking care not to let them burn.Transfer the fish to a platter, strain the oil into a cup, and wash the pan.Return the strained oil to the pan and heat it. Add the flour, stirring with a wooden spoon until it dissolves completely.Add the vinegar, tomatoes, garlic, rosemary, sugar, bay leaf, and one glass of water.Allow the sauce to boil until it begins to thicken.Once it starts to thicken, place the mullets in the pan and let them cook for 2–3 minutes.Remove from the heat and let the dish rest briefly before serving.

Usually eaten with potatoes and a salad.