[RECIPE IN SHOW NOTES] Listen to this episode because it does have some game-changing info about how to get the most out of a piece of fish. Game changing! (Not exaggerating.) 

If you have some salmon, freezer, fridge, supermarket OR bougie fishmongers, we'll tell you what to do with it. 

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Recipe 

Ingredients  

Skin-on salmon 

Salt 

Flour 

Oil (I use grapeseed or coconut) 

Method 

Dry off the salmon pieces really well with a few pieces of kitchen towel or (more eco option) a super-clean cotton tea towel. 

Pre-heat the oil in a frypan. Lightly season all sides of the fish with salt, then dust it lightly with flour. 

Fry your fish at a time on a medium-high heat and never stop watching it for done-ness - but roughly 3 mins per side. 

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