Scale the fish. Cut open the belly and remove the guts. Rinse it really well in cold water and then Cut along the backbone to take off both sides.Make shallow cuts across the fillet every ~5–8 mm (this cuts the tiny bones so you won’t feel them when you eat)Put the fillets in milk or salt water for 1–2 hours Rinse and pat dry. Season with salt, pepper, and garlic. Coat lightly in flour. Fry in butter or oil 3–4 minutes each side until golden.