Fried pan-fish

I graciously received two bags of freshly caught perch from the parent of a young Victory athlete. It was imparative to cook the fish while they were still fresh. So, fried fish was on the menu for lunch today.

I mixed flour, salt, pepper and garlic salt in a small bowl and rolled the fillets in the flour mixture. I warmed some extra virgin olive oil in a pan and fried the battered fish for approximately 5-6 minutes before I flipped the fillets. After flipping them, I cooked them for an extra 3-4 minutes.

The fish was wonderful. The more fillets I cooked, the better feel I had for when to flip them. It was best when I coooked them longer than I had anticipated, leaving a little crunch to the batter. Regardless, every fillet was scrum-didily-umptious.