I often find I have issues getting the salt flavor into my fish, especially when breading. Unless I gourmet salt the fish first (which I always do).

Take the fish out of the refrigerator about 10 minutes before preparation. Sprinkle coarse salt on both sides and let it sit for 5-10 minutes.

Rinse the salt off the fish under cold water, directly under the tap.

Pat the fish dry on both sides, either with a clean tea towel or paper towel.

Put the wheat flour on a large plate and dredge the fish in the flour to coat both sides.

Melt plenty of butter in the pan, and when it foams, add the fish. Make sure to place the fish in the pan away from you, so it doesn't splash on you.

Fry the fish for about 3 minutes on each side.

Remove the fish from the pan and place it on a cutting board. Let it rest for 1-2 minutes before serving.

Add lemon juice and bon appétit.