Crispy Pan Fried Fish

Pat fish fillets very dry on both sides with paper towels. Season both sides with salt and pepper.
Place flour and paprika if using on a plate and mix. Dredge fish in flour on both sides, pressing to adhere. Shake off any excess very well.
Heat a heavy skillet over medium-high heat until lightly smoking. Add enough oil to lightly coat the bottom.
Carefully add the fish fillets, spacing apart. Cook undisturbed for 2-3 minutes until golden brown and crispy on bottom.
Gently flip fillets and cook 2 more minutes until cooked through. Don’t move fish if sticking initially – it will release naturally.
Transfer crispy fish to plates and serve immediately with lemon wedges and garnished with herbs if desired.