Ingredients

• ½ small white cabbage
• thinly sliced using a mandolin
• ½ small red cabbage
• thinly sliced using a mandolin
• 3 carrots
• thickly grated
• small bunch white grapes
• preferably sultana grapes
• halved
• handful fresh mint
• roughly chopped
• salt
• to taste
• sugar
• to taste
• drizzle white wine vinegar (preferably aged such as Moscatel)
• 4 x medium whole red mullet
• scaled
• gutted and washed in cold water
• extra virgin olive oil
• preferably Greek
• for frying
• 1 bunch fresh rosemary
• dash white wine vinegar (preferably aged such as Moscatel)
• sea salt
• a little flour
• for dusting

Directions

• To make the salad
• place all the ingredients into a bowl and season to taste with salt
• sugar and vinegar. Mix well to combine.
• Heat a wide frying pan over a medium heat. When hot
• add enough olive oil to cover the sides of the pan by about 1cm/½in.
• Dust each fish with salt and flour and carefully place into pan. Add the rosemary and cook for 3–5 minutes or until golden-brown and crispy on one side
• turn over and repeat until cooked through. Just before you remove the mullet
• add a dash vinegar and turn off the heat.
• Divide the fish between four plates and serve with the cabbage salad.