Crispy Pan Fried Fish

Ingredients

• 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off ((Note 1))
• Salt and pepper
• 1/4 cup / 35g flour ((plain/all purpose, wholemeal))
• 1 tsp paprika (, optional (Note 2))
• 2 - 3 tbsp oil, enough to mostly thinly cover base ((I use vegetable or canola))
• Lemon wedges
• Finely chopped parsley or dill (, for garnish, optional)

Steps

1. 1

   Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.

2. 2

   Season the fish well on both sides with salt and pepper (key!).

3. 3

   Mix the flour and paprika on a plate.

4. 4

   Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)

5. 5

   Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.

6. 6

   Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.

7. 7

   If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.

8. 8

   Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.