Start by making shallow cuts across the skin at a diagonal.

Then make a second set of crosshatch cuts across the skin.

Season the blackbelly rosefish with salt and a touch of white pepper. Rub the seasoning into the fish and the cuts.

Using a fine mesh sieve lightly dust sifted flour over both sides of the blackbelly rosefish. Running the flour through a fine sieve ensures even coverage and prevents clumping, which can lead to uneven frying.

On the stove heat 1 liter of vegetable oil to 350°F (175°C) in a large deep pot. The oil should remain at a steady temperature throughout the frying process to avoid sogginess or burning.

Once the oil reaches temp using a tongs or fryer scoop gently place the fish in the oil. Manage the heat to keep the temp near 350F (175C). Fry the first side of the fish for 6 minutes.

Using the tongs or scoop flip the fish over and fry for another 6 mintues until the blackbelly rosefish is beautifully golden and crisp on the outside while moist and flaky within.

Remove the fish with the tongs or scoop and place on a wire rack or paper towel-lined tray helps drain excess oil.

Once your fish is fried to perfection, the assembly is simple. Crisp butter lettuce or romaine leaves serve as the base, acting as a refreshing and low-carb alternative to traditional bread or tortillas.

Place a portion of the fried fish in each leaf and top with your choice of garnishes. Pickled red onions, fresh herbs like cilantro, a drizzle of chili oil, or even a spoonful of garlic aioli can add complexity and brightness.