Dry the outside of the 2 fish fillets using a towel. If you are using whole fish, you will need to remove bones and scales.
Season the fish with fresh minced herbs before pan-frying them. You can use your favorite seasonings together with salt and ground pepper to taste.
Bread the fish with flour to give them a crispy texture. Make the bread by mixing ¼ cup of flour and 1 tablespoon of hot paprika. When you apply that coating, the fish will brown evenly.
Avoid overcoating as the thick crusts will not only fall while frying but also hinder the fish from cooking evenly.
Preheat the pan for about 2 minutes, or until you start seeing visible heat waves. This works to prevent the flour coat from sticking to the bottom of the pan. Alternatively, you can use a nonstick pan for frying.
Pour 1 ½ of oil in the frying pan and heat it. Carefully, add canola or vegetable oil and tilt the pan to coat the entire bottom of the skillet.
Use medium heat to fry every side of the fish for 2 minutes. Use tongs to cook each side or two minutes, and the outside of the fish will become crispy. The bread will turn into a golden-brown crust.
Thicker fish take up to 4 minutes to cook. If your fish has skin, then you should fry the skin side first.
Rest the fish onto a heat-resistant plate and cover with a paper towel. Don’t exceed staying the towel over the fish for more than 1 minute, as your fish will become soggy.
After allowing the fish up to 2 minutes to lose heat, serve it plain or top them with garnishes.Minced parsley and lemon juice are good garnishes to enhance the flavour.