Greek Recipes

Greek and Cypriot recipes

Barbounia Savoro (Red Mullet in Savory Sauce)


  • 1 kilo of small fish (red mullet)
  • 1 cup of corn oil
  • 1/2 a cup of olive oil
  • Juice of 1 lemon
  • 1 cup of wine vinegar
  • 2 cups of cold water
  • 3 garlic cloves finely chopped
  • 1 tsp of sugar
  • 1 spring of rosemary
  • 1 1/2 cup of flour
  • Salt and pepper to taste
Red Mullet in Savory Sauce

Red Mullet in Savory Sauce


  • Clean and wash the fish under plenty of running water, drain and place in a platter side by side.
  • Pour the lemon juice over the fish and set aside for about 1/2 an hour.
  • Place half of the flour in a deep bowl, salt and pepper to taste and mix well.
  • Taking one fish at a time, coat with the flour mixture.
  • In a frying pan, pour the two kinds of oil and heat up.
  • Fry the fish on both sides until golden brown and place them in a clean platter side by side.
  • Strain the frying oil through a fine sieve and put back in a clean frying pan.
  • Heat the oil up and add the chopped garlic and sauté until is golden.
  • Add the remaining flour a little bit at a time and stir until is dissolved.
  • Add the vinegar, sugar, rosemary, water and stir until it becomes a soft paste.
  • Remove the rosemary and pour over the fish making sure it is covered.
  • Allow time to cool down and place in the refrigerator until the paste becomes thicker.
  • Psari Savoro in this recipe is served cold and it can be used as a side dish or as an appetizer.

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