(Fish tastes best when it is fried. What makes difference is the way you fry it and what you serve with it.)
2 kg (64 oz) white fish, cleaned and
scaled,cut into fillets
2 cups vegetable oil
½ tbls salt
2 tbls flour (as desired)
lemon wedges, peeled and seeded
Wipe fish dry and rub from the both sides with salt. Refrigerate for 30 minutes. Coat fish with flour. Heat oil in a pan. Fry fish over medium heat (see that oil covers fish). When golden brown, turn on the other side. Lower heat and fry till tender. Put on absorbent papers. Serve fish hot, garnished with lemon wedges and parsley. Serve accompanied with salads, sesame seed sauce and fried pita pieces.
Note: You can fry pita in fish oil till golden-brown, and serve it with any fish dish.
