Becuase you'll soak it before using it, it won't be too salty in the final recipes. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at least 1/2-inch thick in a container.

allowing you to go easy on the spices. After dredging the fish in flour and eggs, coat it in a mix of breadcrumbs and Pecorino Romano cheese. While the cheese provides a salty, piquant quality to ...