Pan fry fish

Quick Summary: This recipe guides you through pan-frying fish fillets to achieve a crispy skin and a perfectly cooked, flaky interior.
Source: Traditional

>> servings: 2
Thoroughly pat the @fish fillets{2% fillets} dry with #paper towels{}. This is crucial for a crispy skin.
Season both sides of the fish generously with @salt{} and @black pepper{}.
 
Heat @olive oil{2%tbsp} and @butter{1%tbsp} in a #large non-stick skillet{} over medium-high heat until the butter is melted and foaming.
 
Carefully place the fish fillets in the hot pan, skin-side down. Press down gently with a #spatula{} for about 10 seconds to ensure the skin makes full contact with the pan.
 
Cook for ~{3-4%minutes}, or until the skin is golden brown and crispy. You'll see the flesh turning opaque about halfway up the side of the fillet.
 
Flip the fish carefully using a #fish spatula{}. Cook for another ~{2-3%minutes} on the other side, until the fish is cooked through and flakes easily with a fork.
 
Remove from the pan and serve immediately with a squeeze of @lemon{1%wedge} if desired.