Frying fish quickly and easily involves a few straightforward steps:

Frying fish quickly and easily involves a few straightforward steps:

1. Preparation

Wash the fish fillets under cold water and inside

 Put a colander until the water dries a little

 Season the fillets with salt and pepper or any other desired spices.

2. Coating (optional)

 Optionally, coat the fish in flour, cornmeal, breadcrumbs, or a batter for a crispy exterior. This st.  ep is not necessary but can add texture and flavor.

3. Frying

  Heat a frying pan or skillet over medium-high heat and add enough cooking oil (such as vegetable oil or canola oil) to coat the bottom of the pan.

 Once the oil is hot (you can test by sprinkling a few drops of water into the pan; if it sizzles, the oil is ready), carefully place the fish fillets in the pan.

 Cook the fish for about 3-4 minutes on each side, depending on the thickness of the fillets, until they are golden brown and cooked through. 

For best safe use, reach 145°F (63°C).

4. **Serve**:

   - Remove the fried fish from the pan and place them on a plate lined with paper towels to drain excess oil.

 Serve immediately with lemon wedges salad, tartar sauce or your favorite dipping sauce

Tips:

- Avoid overcrowding the pan; fry the fish in batches if necessary to ensure even cooking.

- Use a non-stick skillet or a well-seasoned cast iron pan for easier frying and cleanup.

- Adjust the cooking time based on the thickness of the fish fillets to avoid overcooking.

Following these steps will help you fry fish quickly and easily while achieving a delicious crispy texture on the outside and tender, flaky fish on the inside.