Cut the fish's abdomen, remove the innards. Expand and split, remove the backbone, leaving a little in the rear, for wholeness. The prepared fish lightly with salt and pepper.

Do pepper sauce. In a Cup put the pepper paste, add the butter and squeeze the lemon. Mix thoroughly. Do it immediately with a brush. Make the sauce more so that you can lubricate without fear that it will end. Unused sauce can then put into a jar with a lid and use in other dishes.

Lay the fish on pre-heated dry non-stick pan. The oil is not added. Generously grease the fish with pepper sauce. Estet Jamie makes it not a brush, and a bunch of mint. By the way, he puts on the skillet to fish half a lemon, from which you squeezed juice. For frying fish it slightly caramelised. Fry until zolotisty back side and...

... overturn. Repeat the procedure lubrication. And fry until Golden on the other side. By the way, it was empirically observed that the fish flips better if you first put it on the pan with skin up. This tip is useful for those who have a frying pan not very good quality.

That says it all. Thus overcook minced whole fish.