Thanks Mike. I fried it in 2 sections, head and shoulders, and mid-body to tail.
Gutted, scaled, de-finned then cut and seasoned. Let the seasoning saturate into the fish for a few hours. Then took it out to let it come up to room temperature then dusted it in seasoned flour and fried it up.
The skin was very crispy and full of flavor.
A great way to cook seabass.
I agree, I think it’ tastes better than any other fish in the Sound.