1-First: pat the flathead fillets dry with paper towels to remove excess moisture, which is crucial if they’re thawed from frozen. This helps achieve a crispy exterior that makes the fish irresistible. Next, season both sides with salt and pepper, keeping it simple for that natural flavor to shine.

2-Then: on a plate, mix the flour with paprika if you’re using it. Coat the fillets on both sides with this mixture, pressing firmly so it sticks well, then shake off any excess. Heat a heavy-based skillet over medium-high heat until it’s just smoking, add the oil, and swirl it around to coat the pan evenly.

3-Now: add the fish fillets to the hot pan and cook for about 2 minutes until they’re golden and crispy. Gently flip them and cook the other side for another 2 minutes, making sure not to move them too early so they release naturally. Finally, remove the fish and serve it right away with lemon wedges, and garnish with parsley or dill if you like.