Pan-Fried Small Fish

Ingredients

• 1 pound small fish (such as smelt or whitebait)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup all-purpose flour
• 3 tablespoons vegetable oil
• 3 stalks green onions
• 1 cup cherry tomatoes
• 1 medium carrot

Instructions

1. 1

   Rinse the 1 pound small fish and pat completely dry with paper towels. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   Place 0.5 cup flour in a shallow dish. Dredge each fish in the flour, shaking off excess, and set aside on a plate.

3. 3

   Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

4. 4

   Working in batches, add the fish in a single layer without crowding. Cook until golden and crisp on the bottom, about 3 minutes.

5. 5

   Flip the fish and cook until the other side is golden and the fish is cooked through, about 2-3 minutes more. Transfer to a plate.

6. 6

   Slice 3 green onions and halve 1 cup cherry tomatoes. Shred 1 medium carrot into thin strips.

7. 7

   Scatter the green onions, cherry tomatoes, and shredded carrot over the fish. Serve hot.

Tools you’ll need

• Large skillet
• Paper towels
• Shallow dish
• Plate
• Knife
• Cutting board

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