OK
I try to keep my fish alive all the way up to cleaning time.
1.Carefully take a knife and scale both sides of the fish.
2. Cut the rear anal fin off making a slit all the way to the pectorial fins{ double underside fins}.
3. With your index finger pull out the few guts.
4. Cut off the head { getting as much meat a spossible.
5. Wash real good. Ours down here taste great no need for soaking.
6. Leave the dorsal fin and tail fin on.
7. Put 1/2 " of oil in a black skilet on medium high. Get her hot.
8. Dip fish in the 50-50 mixture I wrote ahead of time. Fry to golden brown
GOOD EATTING
Chuck