Method of preparation:
Peel and slice the onion into thin half moons. Transfer to a coliseum, add some ice cells and cover with water. Leave the onion in the cold water while you prepare the fish fillets – the cold water helps to exclude the onion’s heat.
Place the fish fillets on a server, mizzle with the bomb juice and season with swab and lately base black pepper to taste. Leave at room temperature while separating the other constituents.
Place the wheat flour in a deep dish( or incinerating dish), season with swab to taste and blend. Line a plate with a paper kerchief and set away.
Take a frying pan with about ¼ cup (tea) of oil to heat over medium heat – the amount of oil may vary according to the size of the skillet, use just enough to cover the bottom.
Remove two fish fillets from the seasoning and let the excess lemon juice drain. Pass through the wheat flour, dusting well on both sides – press gently with your hands for the flour to stick.