Hi mum/sister/distant relative. This is one of my favourite dishes to cook and savour. It is essential, quick to make, tasty and will test your agility in the kitchen.

Ingredients.

• a flathead;
• some basic white flour;
• extra virgin olive oil;
• salt & pepper (to be added after plating);
• some salad to serve as a side, dressed with evo oil & lemon.

Preparation. Fillet the flathead as shown in this video. I enjoy filleting my own fish, you should try it too. I usually buy my flathead de-gutted and without scales. Leave the skin on. Put some flour on a plate and fill a bowl with cold water. Now dip one fillet in the cold water and let the excess water drip back into the bowl. Then, place the fillet on the plate and cover it with flour. Now dip it again and flour it again. You should have managed to create a somehow fragile but reasonably thick batter. Repeat the procedure for the other fillet.

The oil. Pour some evo oil into a pan, so that it is 0.5-1cm deep. Turn the heat on and check when it is hot enough by throwing little balls of flour and water in every now and again. If the fry, the oil is ready. throughout the frying, you need to ensure that the oil is not burning (lots of smoke and bad smell). You can lower the temperature by adding some extra oil and lowering the flame.

Fry! Now gently place your fillet(/s) into the pan. Let it fry on one side until it is crunchy (on that side). Then turn it. Be mindful to turn it only once, and be gentle. Let it fry it to crunchiness on that side too. You should also regularly scoop some hot oil on the short sides of the fillet, which will tend to remain undercooked. The whole frying process should take you 15 minutes maximum. The lovely golden colour of the battered fillet will suggest you when to take it off the flame and serve it. Only now add salt and pepper. Salting before or while frying will make your fish soft, not crispy.

Enjoy!