1-Pat the fish dry thoroughly on both sides using paper towels, especially if thawed from frozen, to remove excess moisture and promote a crisp crust.

2-Season both sides of the fish well with salt and pepper for enhanced taste.

3-On a plate, mix the flour and paprika if using, to create a simple coating.

4-Coat both sides of the fish with the flour mixture, pressing firmly to help it adhere, then shake off excess flour to prevent burning and flaking.

5-Heat a heavy skillet over medium-high heat until wisps of smoke appear, then add the oil and swirl to coat the pan, heating it for a few seconds.

6-Place the fish in the pan; it should sizzle immediately, and shake the pan lightly to distribute the fish evenly.

7-Cook for about 2 minutes, pressing gently until the fish turns golden and crisp, then flip and cook for another 2 minutes until cooked through and crisp; remove from the pan.

8-If the fish sticks initially, wait until it naturally releases when golden to avoid tearing.

9-Serve immediately with lemon wedges and garnish with parsley or dill if desired; note that crispiness declines after about 5 minutes.