1. Clean the fish extremely well – make sure to remove all the scales and wash with fresh lemon (or lemon juice) and vinegar.
  2. Place a medium frying pan on medium heat and add about two cups of vegetable oil – enough to fry the fish fully.
  3. Pat the fish dry and make two incision marks on each side of the fish (four in total).
  4. Season the fish with Kess Kravings’ Seafood Seasoning and salt* (if using) and allow it to sit for a few minutes until the oil is hot.
  5. Place the fish in the hot oil and fry on both sides until well done – about ten minutes total.
  6. Serve the fish with Fried Yams, or Shito. Enjoy!