Pan-Fried Fish Fillets

Method

1. 1Pat the fish fillets completely dry with paper towels. Wet fish never gets a crispy crust — moisture creates steam instead of a sear.
2. 2Mix flour, smoked paprika, garlic powder, salt and pepper in a shallow dish. Dredge each fillet on both sides, pressing so the flour adheres, then shake off all the excess. The coating should be thin and barely visible, not thick and pasty.
3. 3Heat a heavy skillet over medium-high heat until hot. Add the oil — it should shimmer immediately. Test with a pinch of flour: if it sizzles on contact, the pan is ready.
4. 4Add the fillets in a single layer — do not crowd. Cook without moving for 2–3 minutes until the bottom edge turns golden and the crust releases cleanly from the pan. If it sticks, it is not ready — give it 30 more seconds.
5. 5Flip carefully using a thin spatula. Cook the second side for 2–3 minutes. The fish is done when it flakes easily along its natural lines and the center is fully opaque.
6. 6If using butter, add it in the last 30 seconds and spoon it over the fish as it foams. Transfer to a plate lined with paper towel for 30 seconds to absorb excess oil.
7. 7Serve immediately with lemon wedges, fresh herbs and tartar sauce on the side.