How to fry the fish

In my family, fish is on the menu every few weeks or so. Even though I am still not completely comfortable frying it, because there are always some oil sprinkles that find their way to my bare hands, it always tastes delicious! This is why I'm sharing this recipe with you.

Ingredients:

Fish (any kind, but we prefer trout at home)

Some flour (all purpose flour or corn flour)

2 garlic cloves

1 tbsp of olive oil

parsley (as preferred)

Method:

If it's possible, ask the person selling you the fish to take out the insides in front of you, so you can make sure that it's completely fresh. That way you'll only have to wash it once more when you come home, and you're ready to go.

The first step is to thoroughly dry the fish with a paper towel, minding that there aren't any pieces of it left inside. Next, add a pinch of salt on the inside of the fish, and rub it in. DO NOT PUT THE SALT ON THE OUTSIDE, or it will stick to the pan. When you're done, use either of the flours mentioned above, to cover the fish in. All parts of the fish should be covered.

Meanwhile, preheat the oil. It should be really hot, or otherwise it would fall apart in your attempts to turn it around. Meaning, just as with salt, it will stick to the bottom of the pan. Once the oil is hot enough, put the fish so that each one is facing the other direction. You'll have an easier time turning it over to the other side.

Using a large spoon, occasionally cover the top side of the fish with oil from the pan. When the bottom side has a nice, yellowy color and the skin is crisp, you're ready to turn it over to the other side. Usually, it takes about fifteen minutes on medium fire for one side to be done.

Then you're ready to take it out of the pan. Sprinkle some salt on the bottom of another pan or a large plate, place the fish and then sprinkle more salt on the top. It turns out even more delicious if you mix olive oil, garlic and parsley, and use a tablespoon to spread it evenly across the fish.

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