Crispy fried red mullet with chickpea and red onion salad - The Jewish Chronicle

Ingredients

• 4 tbsp chickpea (gram) flour
• 1 tsp smoked pimentón
• 8 red mullet fillets
• 75ml (2 ½ fl oz/scant 1/3 cup) olive oil
• Flaky sea salt and freshly ground black pepper For the salad
• 1 tbsp olive oil
• 1 garlic clove, bashed
• 1 tsp fennel seeds
• 2 × 400g (14oz) tins of chickpeas (garbanzos), drained and rinsed
• 1 red onion, finely chopped
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• Large handful of flat-leaf parsley, leaves picked and chopped