We usually cut it into thick slices and SHALLOW fry it (no deep-frying or batter) You don't have to eat the "skin" which to some is the disgusting part: the middle is VERY tasty!
However if you do the above, make sure your frying pan has a lid or a spatter guard, or you'll have popping pearl barley decorating your walls!
And don't forget the whisky! Con jarleyborn!!
TB