Recipe, as much as you need: season to taste, dredge in flour and shake off excess. Heat skillet on as high as won't burn butter, melt some until it's almost stopped sizzling, drop in the fish. After three minutes turn them over; they should be golden. Three more minutes and put them on a platter. If you have the urge, put a spoonful of little capers in the pan and a splash of white wine (keep the heat up), and when all this boils whisk in a pat of butter, and keep whisking. When it thickens a bit, pour/scrape it out onto the fish. Devour.