- One 2 to 3-pound nabeta fish, gutted, skin left on
- Salt and freshly ground black pepper
- 1/4 cup canola oil
Sprinkle the fish liberally with salt and pepper inside and out. Heat the oil until almost smoking hot in a large saute pan, and then add the fish. Reduce the heat to medium and cook the fish until golden brown, about 5 minutes per side.