1-First, pat the fish fillets dry on both sides with paper towels, particularly if thawed from frozen, to remove any excess moisture and ensure a crisp coating.

2-Next, season both sides with salt and pepper to bring out the natural flavors of the flathead.

3-Then, on a plate, combine the flour and paprika for a flavorful coating that adds a nice crunch.

4-After that, coat each fillet in the flour mixture by pressing firmly to help it stick, then shake off any excess to avoid a heavy batter.

5-Heat a heavy-based skillet over medium-high heat until you see small wisps of smoke, then add the oil and swirl to coat the pan evenly for proper frying.

6-Carefully place the fish fillets in the hot pan; they should sizzle right away for that perfect sear.

7-Cook without moving for 2 minutes until the bottom turns golden and crisp, pressing gently to ensure even contact, then flip and cook for another 2 minutes before removing from the pan.

8-If the fish sticks at first, leave it undisturbed until it releases naturally to keep the texture intact.

9-Serve immediately with lemon wedges and garnish with chopped herbs if desired, as the crispy texture works best when fresh.