Fried fish

The simplest and most ingenious thing that can be done with fish is done with it by Jewish housewives from Odessa to Chisinau, from Casablanca to Marseille. They fry her. Freshly caught sea fish doesn't need any spices, except maybe a pinch of salt and black pepper. For frying, it is best to use a small fish, such as red mullet or small mackerel. And don't forget about wine - cold rosé is great.

Ingredients

• 1 kg of small sea fish without a head (red mullet, small mackerel)
• salt, freshly ground black pepper
• vegetable oil for deep fat (corn, peanut)

Directions

1. Clean fresh fish from scales, trim its fins and gut well. Pat dry with a paper towel and lightly salt and pepper.
2. Heat vegetable oil. Make a couple of diagonal cuts along the back of the fish and deep-fry for 2-3 minutes. from each side.
3. Serve this fish with a fresh cucumber and tomato salad and a slice of lemon.