Because fish has a particularly delicate or robust or subtle flavor, in order to enjoy their natural taste they can be cooked without adding anything to them, or as it is done in Sicily, simply add salt, olive oil, and lemon. Fish of the blue family, because of the high oily contents, usually are boiled or grilled, other types of fish, big or medium size are either grilled or baked in simple sauces, so not to take away from their fine taste, small fish, as a rule, are fried and eaten sprinkled with salt and fresh lemon juice.

In the north Atlantic coast of the United States, the popular whiting, smelts, haddock, tilapia, cod and small fish are abundant; in Sicilian families these fish are mostly pan-fried and … in fact they are gutted, cleaned, then sprinkled with salt and pepper, dredged into flour, fried and served with slices of lemon and, in modern times, with tartar sauce. Fillets are usually dipped in flour then in lightly beaten eggs and fried. In Sicily, olive oil is mostly used for frying; I prefer peanut oil because it can get to a higher temperature and make the fried fish crispier and less oily.