Fried fish

Buy fresh fish. This is the essential! If you are not lucky enough to buy fish directly from fisherman boat like we did, you will have to know haw to recognize fresh fish! Clear eyes, bright red, moist gills and pleasant, fresh smell are best signs of the fresh fish.
Don’t choose big fish. Smaller fish have firmer flesh that is and more tasteful.

Clean and gut fish (I'm planning to write step by step tutorial on how to clean and gut a fish soon) We leave the head on, but you can remove it if you prefer it that way. You can cut the fish in fillets, but if you leave it whole you will get softer, more tasteful meat.

Place flour on plate. Coat the fish with flour and shake of the excess. The more practical way is to mix flour with salt and paper in a plastic bag and than place the fish in plastic bag, close the bag and shake it well. Place it on the plate. If you have time leave it to dry for about one hour. This will give you nicer crust and more taste.

Heat good quality extra virgin olive oil in large fraying pan (heath well the pan prior pouring the oil) and place fish in the pan. Fish should be fried in hot oil. Shake pan for the first few seconds to avoid fish stick to pan. Fry until skin gets golden crust. Carefully turn fish on the other side. Again, fry until skin turns golden brown.

Put the fish on the plate. Season it with salt. You can sprinkle it with drop of olive oil, parsley and garlic. Serve it with slice of lemon with a side of sliced tomatoes salad.