Preparation:
Defrost and clean the fish if necessary. Dredge all pieces in flour by shaking them in a sturdy bag with the flour. Bring the oil to a high heat (425F).
Drop the fish a few at a time into the oil so the pan is not full. Scoop out with a slotted spoon and drain on brown paper.
Lightly salt immediately. Serve on a hot platter with lemon wedges.
Serving suggestions Spaghetti with garlic and oil fresh green salad crispy Italian bread |