1-First, pat the fish dry on both sides with paper towels, especially if it’s from the freezer, to avoid any excess moisture. Then, season both sides well with salt and pepper for that extra flavor boost.

2-Next, on a plate, mix the flour and paprika to create a simple coating. Coat both sides of the fish with this mixture, pressing it on firmly so it sticks, and shake off any excess to keep things neat. Now, heat a heavy-based skillet over medium-high heat until you see small wisps of smoke, add the oil, swirl it around, and place the fish in right away it should sizzle on contact.

3-Cook for 2 minutes until the bottom is golden and crisp, giving the pan a gentle shake and pressing down lightly. Flip the fish and cook the other side for another 2 minutes until it’s crisp all over, then take it out of the pan. If it sticks, wait until it releases on its own, and if it’s browning too fast, pull the pan off the heat briefly. Serve it right away with lemon wedges and optional herbs, noting that the crispiness fades after about five minutes.