Clean fish, pat dry and season with sea salt. Rest the fish for about 10 to 15 minutes to take up the flavour of the salt.

Heat oil in a deep frying pan. It should not necessarily be a deep fry but enough oil to cover the fish. If food tends to stick in the frying pan, add about one tablespoon spoon of flour to the oil. The flour will spread and coat the pan.

Put salted fish, one at a time into the hot oil. Leave enough space to make turning of the fish easier. Fry on one side for six to eight minutes. Turn and fry on the other side.

Remove fried fish from the pan onto a paper lined plate. Serve fish with salad, kenkey, jollof or with any dish of choice.