Crispy Pan Fried Fish in Minutes

Prepare the Fish: Pat fish fillets very dry on both sides with paper towels. Season both sides with salt and pepper.
Coat the Fish: Mix flour and paprika (if using) on a plate. Dredge fish in flour on both sides, pressing to adhere. Shake off any excess flour well.
Heat the Skillet: Heat a heavy skillet over medium-high heat until lightly smoking. Add enough oil to lightly coat the bottom.
Cook the Fish: Carefully add the fish fillets, spacing them apart. Cook undisturbed for 2-3 minutes until golden brown and crispy on the bottom.
Flip and Finish: Gently flip fillets and cook for 2 more minutes until cooked through. Avoid moving the fish initially if it sticks – it will release naturally.
Serve: Transfer crispy fish to plates and serve immediately with lemon wedges and garnish 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.