- Whole lionfish or fillets
- olive oil
- all-purpose flour or corn flour
- fresh lemons
Pat the fish from excess moisture with absorbent paper towels. In a medium-sized pan, add the olive oil over medium to high heat. The amount of olive oil should cover about 1/3 of the fish. Dust the fish with flour, and before putting them in the pan, shake off the excess flour. Turn the fish once and remove them as soon as they golden. Frying time depends on the size of the fish. Serve with fresh lemon.