I have two small fish, weighing about 12 oz each. They can be fried whole, if the size of the pan allows it.

It was necessary to cut off the heads of the fish and cut each one in half. Gut the fish, wash it thoroughly, and dry it with a paper towel. Do not remove the scales. Salt it on all sides and inside.

Coat each piece of fish thoroughly in flour. Fry in vegetable oil until golden brown on both sides.

You can use any vegetables as a side dish; I had purple cauliflower on hand. After boiling, the cauliflower changed color slightly. But if you fry it in oil, it will turn purple again.

If you fry the fish well, the fatty skin will separate from the meat on its own and be easy to remove.

Your healthy and light dinner is ready. Serve on a plate over fried cauliflower, and enjoy!