1. Make sure fish is gutted, de-scaled, has fins removed and is dry.
2. Season a dish of flour with salt and pepper. Dust fish with seasoned flour, making sure it’s coated on both sides, then pat off excess.
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3. Drizzle some oil in a frying pan on a medium-high heat. Once hot, add fish.
4. Cook for roughly 4min. When underside looks crisp and lightly browned, turn over. Cook for a further 4min until crisp and brown. fish is cooked when eye has turned a white colour and flesh is firm. Once cooked, drain on kitchen paper to remove excess oil, then serve immediately.
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Black two-tone spatula, Easy Induction frying pan (28cm), Kuhn Rikon UK. White China oval plate, White China oval pie dish, Sophie Conran. Oil pourer, chef's own.
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