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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
