Prepare fish

Fish should be prepared according to the 3-S-procedure (unless you prepare the fish "blue", but not drunk ;-)))

Clean:
Wash the fish briefly under cold, running water and pat dry.

sour:
Drizzle fish with lemon juice or vinegar and allow to strain for about 10 minutes. By the acid one reaches a coagulation of the protein edge layers. The loose fish meat structure is thereby strengthened. In addition, the acid binds the fishy smell.

Salt:
Salt the fish shortly before preparation. This prevents the salt from depriving the fish of moisture, and preserves the nutrients.

Then you can fry it to taste nature or bread, or what is otherwise tasty.