Pan Fried Gurnard

680 g gurnard fillets
1 egg
1 cup blanched almond flour or all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp SIDS CRAZY LEMON
1 tsp dried parsley
1 tsp SIDS SALT & PEPPER
oil for frying

Pat the fish dry with paper towels.
Crack the egg into a bowl and whisk well. In a second bowl, combine the almond flour, garlic powder, onion powder, SIDS CRAZY LEMON, parsley, SIDS SALT & PEPPER.
Dip each fish fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture. Press the fish into the flour mixture, then flip to coat the other side. Transfer to a plate.
Fill a frypan to 1 cm with oil over medium-high heat. The oil needs to be hot before adding the fish or the flour may come off. To test the oil, sprinkle a few drops of water over it. If it sizzles, it’s ready.
Add the fish in a single layer and cook for 2-4 minutes until golden brown. Flip gently with a fish spatula.
Cook an additional 2-4 minutes until golden brown and cooked through. Cod is done when it’s opaque, flaky and the internal temperature of the thickest portion reaches 63°C when checked with a meat thermometer.
Transfer to a paper towel-lined plate to absorb any excess oil before serving.
Season with additional SIDS SALT & PEPPER, if desired. Serve with a squeeze a lemon and a bucket of hot fries.