- Whiting or hake
- Olive oil
- Clean all the fish, removing scales and guts. Rinse under cold running water. Dry them thoroughly with paper towels and season with salt.
- Coat the fish in flour, shaking off any excess.
- Fry in plenty of very hot olive oil in batches to prevent the temperature of the oil from falling until golden brown. After frying the 1st batch, allow the oil to heat back up to a high temperature.
- Place the fish on paper towels to remove excess oil. Serve immediately.