To pan-fry fish, thaw frozen fish or use fresh thin pieces of fish, and coat the pieces with a breading of flour, bread crumbs and eggs. Heat olive oil in a pan, and place a few pieces of breaded fish on it, cooking them until they turn brown.
For pan-frying, use fish that are firm with a clean ocean smell and a flesh with a uniform texture. Use fish fillets or pieces that are less than 1 inch in thickness.
To prepare the breading, use approximately 1 cup of flour in a tray for each pound of fish. Add 1/4 teaspoon of pepper powder and 1/2 teaspoon of sea salt. In another bowl, whisk a couple of eggs for the same quantity of fish. On a plate, take 2 cups of bread or cracker crumbs. Mix other dry ingredients, such as cornmeal, if desired.
Heat an oil with a high smoke point, such as light olive oil, almond oil or corn oil, in a thick pan over medium to high heat. While the oil heats, coat the fish pieces thoroughly with the flour, and dip it in the egg before then coating it with the bread crumbs. Remove any extra coating. Alternatively, coat the fish only with the flour and pan-fry.
When the pan is hot enough, place the coated fish in the pan, and brown one side, which should take around three minutes. Then, brown the other side. Season with lemon, paprika, pepper and salt, and serve hot.