Fried Fish

Fried fish is a classic dish enjoyed in many cuisines around the world.

Ingredients:

• 4 fish fillets (such as tilapia, cod, or haddock)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• Lemon wedges, for serving
• Tartar sauce or your favorite dipping sauce, for serving (optional)

Instructions:

1. Rinse the fish fillets under cold water and pat them dry with paper towels.
2. In a shallow dish or plate, combine the flour, salt, black pepper, and paprika. Mix well.
3. Heat vegetable oil in a deep skillet or frying pan over medium heat. You'll need enough oil to submerge the fish fillets halfway.
4. Dredge each fish fillet in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
5. Carefully place the coated fish fillets into the hot oil, skin-side down if they have skin. Fry the fish for about 3-4 minutes on each side, or until they turn golden brown and are cooked through. Adjust the cooking time depending on the thickness of the fillets. Be cautious not to overcrowd the pan, fry in batches if necessary.
6. Once cooked, use a slotted spatula or tongs to carefully remove the fried fish from the oil and transfer them to a paper towel-lined plate to drain excess oil.
7. Serve the fried fish hot with lemon wedges for squeezing over the top. You can also serve it with tartar sauce or your favorite dipping sauce on the side.
8. Enjoy the crispy and flavorful fried fish as a main course, along with some side dishes like french fries, coleslaw, or steamed vegetables.

Remember to exercise caution when working with hot oil to avoid any accidents. Adjust the seasoning and cooking time based on your preferences and the type of fish you're using.