Fried mahi sefid with bitter orange

Step 1: Rinse the 1 ¾ lb kutum or other firm white fish steaks, skin on, pat it very dry with kitchen paper and season both sides with half the ¾ tsp salt. Leave for 10 minutes while you mix the coating.

Step 2: Mix the 2 ⅛ oz plain flour, 1 tsp ground turmeric, ½ tsp ground black pepper and the rest of the ¾ tsp salt on a plate. It should be an even bright yellow.

Step 3: Heat the ½ cup sunflower oil in a wide frying pan over a medium-high heat until a pinch of flour sizzles at once. Pat the fish dry again and press each piece into the flour, shaking off the excess.

Step 4: Fry the fish in batches, without crowding, for 4–5 minutes until the underside is deep golden and crisp. Turn carefully with a fish slice.

Step 5: Fry the second side for 4–5 minutes. The fish is done when the flesh is opaque right to the bone and flakes easily when you press it with a fork.

Step 6: Drain on kitchen paper for a minute and serve hot with the 2 bitter oranges halves to squeeze over and the 1 bunch fresh herbs (mint, basil, tarragon, spring onion) on the side.