1. With kitchen scissors, cut away the frills from each side. Snip off all the other little fins. 

2. Make a shallow cut through the skin across the tail end with a sharp knife. Push the tip of the knife under the skin to release a small flap. 

3. Dip the fingers of one hand in salt and hold the tail. With your other hand, grab the flap of skin using a tea towel and, in one swift, sharp movement, pull the skin away. Repeat on the other side. 

4. Season the skinned fish with salt and dip in flour, coating it well on both sides. 

5. Pat the fish to remove the excess flour. 

6. For each fish, heat 2 tablespoons of sunflower oil in a large frying pan. Add the fish, lower the heat slightly and add 7g unsalted butter pieces. 

7. Fry for 4-5 minutes over a moderate heat until richly golden on the underside. Carefully turn the fish over and cook for a further 4-5 minutes. 

8. Lift the fish on to a board. Working down first one side of the fish and then the other, trap the lateral bones with a thin-bladed, flexible knife and drag 

them away. 

9. Now run the knife down the centre of the fish and gently ease the fillets away from the bones, but leave them attached along the outside edge, 

10. Take hold of the bones at the head end and carefully 'unzip' the fish. The bones will come away cleanly and the fillets will fall back into place.