DIRECTIONS
Preheat the olive oil on the lowest setting of your stove - the temp should reach about 325 before you start frying. (Trust us, you don’t want to rush this part.)
While you’re waiting for your oil to heat up, fillet 6 (or more if you can find ‘em) of the largest spot you can catch. Skin the fillets and immediately toss them into the egg wash. From there, they go - one at a time - into the flour, fully covering them on both sides. Shake off excess flour and put on a clean plate while you dredge the rest of them.
Once the oil is heated, gently drop fillets in and start a timer for 5 minutes. After 5 minutes, flip ‘em and finish cooking until golden in color. Remove from the oil, placing them onto a paper towel lined plate. Immediately put a generous pinch of sea salt and fresh cracked pepper on each fillet.
Serve with tartar sauce, cocktail sauce or take it from Eamer and eat them plain!