Sounds good. Fish with head on is good. I always think gloves add some taste to things (I know, I’m wrong), so I dip my hands in salt. Added seasoning, right.Friday I did pan-fried Dover Sole for myself and Mrs D63 with baby sweetcorns and mange tout. Fishmonger had cleaned the fish so I just had too take off the dark skin - Remove the side frills with scissors, then with a sharp knife make an angled cut at the tail and with a rubber glove for grip peel off the skin.
Like the nasty old boy in Chinatown I always cook and serve fish with the head on but in this case I cut them off to fit in the pan.
Dust the fish in a mix of flour and cayenne pepper, shake off the excess then fry in sunflower/olive oil mix for 3-4 minutes skinned side down, flip and fry for another 2-3 minutes (doesn't matter if it catches as the skin protects the flesh). Towards the end chuck in a knob of butter, swill it around and finally squeeze half a lemon over the lot.
That tip was bought to you from my old boss Les, top fish (and meat) guy at Morrison’s. That guy liked a pint.