Crispy Pan Fried Fish

Prep: 3 min Cook: 5 min 2 servings

Instructions

1Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
2Season the fish well on both sides with salt and pepper (key!).
3Mix the flour and paprika on a plate.
4Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
5Heat 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.
6Add 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.
7If 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.
8Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.