Flour the fish and fry well. Put them in a deep dish and put aside.

Add the currants and vinegar to the oil in which the fish were fried and bring to the boil.

Add the grape syrup and rosemary. As soon as the ingredients begin to boil and thicken, the sauce is ready. Pour it over the fried fish.

They will keep as long as you wish. However, what are 18 little red mullet. I’m sure they’ll be eaten right away.

This delectable, aromatic dish is best accompanied by a white Gerovasileiou, a Malagouzia Karra, a rich Mantineia Tselepou or an exuberant Verdea Koumoutou.