1-Pat the fish fillets dry with paper towels, especially if thawed from frozen, to remove excess moisture for a better crust.

2-Season both sides well with salt and pepper, adding the paprika for extra flavor if you like.

3-On a plate, mix the flour and paprika to create your coating mixture.

4-Coat the fish evenly on both sides with the flour mixture, pressing firmly to make it stick, then shake off excess flour thoroughly.

5-Heat a heavy-based skillet over medium-high heat until just smoking for even cooking.

6-Add oil and swirl to coat the pan, making sure it’s hot before you add the fish.

7-Place the fish in the pan; it should sizzle right away to start that golden crisp.

8-Shake the pan lightly to move the fish and cook for about 2 minutes until the bottom is golden and crisp, pressing gently with a spatula.

9-Flip and cook the other side for another 2 minutes until crisp, then remove from the pan immediately.

10-If the fish browns too quickly, take the pan off the heat for a moment to control the cooking.

11-Avoid moving the fish too soon to prevent tearing; wait until it releases naturally.

12-Serve immediately with lemon wedges and garnish with parsley or dill if desired, as the crispiness fades after 5 minutes.