Scrape all the scales off thoroughly. Cut the fish along the belly. Remove the insides and the head. Slice the fish into ½ inch pieces, or desired thickness. I like them thinner because the salt and pepper penetrate the meat better and provides a better taste.
Place the fish slices into a bowl and rinse cleanly before frying.
Coat the fish slices with flour on both sides.
Add 2 tbsp. of olive oil onto a frying pan. Place coated fish into the pan.
Sprinkle with salt and pepper to taste (I like my fish a little on the salty side).
Fry the fish on low/med heat for five minutes.
Turn the fish over. Sprinkle with salt and pepper again. Fry for another 3 – 4 minutes.
Remove the fish from frying pan. Cool the fish for a few minutes before serving. This fish goes really well with my Homemade French Bread mashed potatoes and you can add any salad Cucumber/Tomato Salad, Cabbage and Cucumber Salad, Steamed Broccoli from my salad category.