Pat fish dry and put it on a plate skin side up, then place it in the refrigerator for about 30 mins.
Heat a pan over medium high heat with enough oil just to cover the bottom. Season the fish right before you put it in the pan. Place the fillet in the pan skin side down, using a large spatula press the fillet down to make sure the entire skin is in contact with the pan.
Once the skin is crisping, then season the flesh side of your fish. When it slightly lifts from the pan or the edges are no longer translucent, it is ready to be turned. Depending on the thickness of the fish, it will only need a couple of minutes on the other side. Then remove it from the pan and enjoy.
Recipe Notes
Don’t pour any sauce over your crispy fish or you will have ruined your hard work!