Put the flour in a large bowl or paper bag and combine with salt and pepper. Pat dry the silverside, and toss them in the flour to coat them evenly.
Heat a large frying pan with canola oil, when a bit of flour sizzles when dropped in, it is hot enough for adding the fish.
Cook them quickly in a single layer in the pan, turning them once; this may need to be done in batches.
Let them drain the excess of oil on a tray with paper towel and keep warm until all are done.
Arrange the silverside on a platter and sprinkle with coarse sea salt; serve immediately with lemon wedges.