1-Getting started: Getting started with pan fried Australian flathead is easier than you might think, and the results are worth it. Begin by patting the fish dry with paper towels, especially if it’s thawed from frozen, to help the coating stick and avoid any sogginess. This simple step sets the stage for a crispy finish that everyone will enjoy.

2-Next: season both sides of the fillets with salt and pepper for that basic yet flavorful base. On a plate, mix the flour and paprika if you’re using it, then coat both sides of the fish firmly with this mixture and shake off any excess to prevent burning. Heat a heavy skillet over medium-high heat until it just starts to smoke, then add the oil and swirl it around to coat the pan evenly.

3-Place the fish in the hot pan it should sizzle right away for that perfect sear. Cook undisturbed for 2 minutes, pressing gently to promote crispiness, then flip and cook for another 2 minutes until it’s golden and crisp all over. If the fish is browning too fast, pull the pan off the heat briefly. Serve it up right away with lemon wedges and fresh herbs if you like, as the crispiness fades quickly. This method takes about 3 minutes to prepare and 5 minutes to cook, totaling around 8 minutes, making it a speedy option for any meal.