Using a sharp knife, make diagonal incisions on both sides of the fish. This will allow the seasonings to penetrate the fish.

Rub the salt all over the fish, then season with ground black pepper on both sides. Allow it to sit for 10 to 15 minutes.

In a pan, heat the cooking oil.

Dredge both sides of the fish in the flour on a plate. Because the flour absorbs the liquid, it prevents the oil from splattering.

When the oil is hot, fry one side of the fish for 8 to 10 minutes, or until the color turns golden brown and the texture becomes crisp.

Gently flip the fish to cook the other side. Cook it for 7 to 8 minutes.

Remove the area from the pan, allowing excess oil to drip. Place it on a plate lined with paper towels to absorb the oil.

As a side dish, serve with lemon wedges and your favorite vegetable dish.