Pan-fried Fish Fillets

Place the fish on a cutting board and remove the scales by running water from the tail toward the head.

Use scissors and a knife to cleanly trim away any remaining fins on the belly, back, and tail.

Make an incision from near the fish's anus toward the gut to separate the entrails, and cleanly remove the entrails and blood.

Insert the knife slightly in front of the dorsal fin and make an incision in front of the ventral fin.

Slide the knife from head to tail, listening for the sound of the bones, to separate the bones.

Do the same for the other side to separate the bones and flesh, creating a 3-piece fillet.

Lightly insert the knife near the rib bones of the filleted fish to remove them, then slide the knife between the skin and flesh to peel the skin off.

Place the filleted fish on the cutting board, check for bones and residue, and cut into 8 pieces measuring 4cm wide and 6cm long.

Season the prepared fish fillets with salt and pepper.

Separate the egg yolks and whites, remove the chalaza from each, mix them, and prepare them for frying as egg garnishes or mixed egg wash.

Spread flour on a plate, coat the fish fillets evenly on both sides with flour, and shake off the excess.

Preheat a pan, add cooking oil, and over low heat, coat the floured fish fillets in egg wash and pan-fry until golden.

Place the pan-fried fish fillets on a paper towel to remove excess oil and serve neatly on a plate.