Ingredients
2 thin fish fillets 5-6 oz each, fresh or thawed
Salt and pepper
1/4 cup all-purpose flour
1 tsp paprika optional
2-3 Tbsp vegetable canola or peanut oil
Lemon wedges for serving
Chopped parsley or dill for garnish (optional)
Instructions
Pat fish fillets very dry on both sides with paper towels. Season both sides with salt and pepper.
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.
Heat a heavy skillet over medium-high heat until lightly smoking. Add enough oil to lightly coat the bottom.
Carefully add the fish fillets, spacing apart. Cook undisturbed for 2-3 minutes until golden brown and crispy on bottom.
Gently flip fillets and cook 2 more minutes until cooked through. Don’t move fish if sticking initially – it will release naturally.
Transfer crispy fish to plates and serve immediately with lemon wedges and garnished with herbs if desired.
Notes
For thicker fillets, add 1-2 minutes cook time per side. Fish is done when opaque and flakes easily with a fork. Avoid moving fish until it releases on its own to prevent sticking. See blog post for sauce ideas and make-ahead tips.
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