Fresh and clean the fish. Scales will create less of a problem if you clean a fish under water. To gut, without leaving a black film in the belly of the fish. Head you can leave, but you can cut it off - use it a little. To subsequently less bothered small bones, make a sharp knife transverse incisions along the fish, near the back.

Fish season with salt and pepper and let it rest for about 15 minutes.

Roll the fish in flour.

Both sides roll.

Put the fish on a heated pan with vegetable oil. Fry on medium heat until Golden crisp. Gently turn and fry the other side.