Instructions
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Pat fish fillets very dry on both sides with paper towels. Season both sides with salt and pepper.
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Place flour and paprika if using on a plate and mix. Dredge fish in flour on both sides, pressing to adhere. Shake off any excess very well.
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Heat a heavy skillet over medium-high heat until lightly smoking. Add enough oil to lightly coat the bottom.
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Carefully add the fish fillets, spacing apart. Cook undisturbed for 2-3 minutes until golden brown and crispy on bottom.
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Gently flip fillets and cook 2 more minutes until cooked through. Don’t move fish if sticking initially – it will release naturally.
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Transfer crispy fish to plates and serve immediately with lemon wedges and garnished with herbs if desired.
