View Recipe When presenting a whole fish, here’s how Kelsey breaks it down: Using a sharp knife, slice between the head and body of the fish, through the flesh, but without cutting through bone.

If you can’t find it (although it’s worth seeking out), use plain (all-purpose) flour. 1 Thinly slice the fish fillets – the pieces should be no thicker than 5mm (¼ in). Put the pieces on a ...