Ugly Betty always passed by on the fishmonger's slab but it its cheap and meaty white flesh makes the best fried fish morsels. This dude was £3. It takes a while to fillet as the skin is tough and the spines and spikes are tricky. If preparing food is therapy though this rewards the intrepid. Maybe that is the problem with fish ; if one does not have the time then why bother ? I rolled the fillets in seasoned flour and dropped it in groundnut oil. The sardines were less successful.
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