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Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
Season the fish well on both sides with salt and pepper (key!).
Mix the flour and paprika on a plate.
Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.