One of the simplest and most rewarding ways to prepare fish is to pan-fry a skin-on fillet. The method yields browned, crispy skin on the outside and flaky, moist meat inside, all in a matter of minutes. That is, if you do it properly.
This funnel cake made from light and lemony batter is deep fried and dusted with powdered sugar for a sweet May Day treat. In Finland it's enjoyed alongside Sima, a fermented lemon soda.
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