Pan-Fried Small Fish

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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