Drying the fillets thoroughly before cooking prevents sogginess and helps achieve a crispy texture., Use a fish spatula or a thin flexible spatula to flip the fillets gently without breaking them., Avoid overcrowding the pan to ensure even cooking and crispiness., Serve immediately for best texture contrast between crunchy outside and flaky inside., You can season the fish a few hours ahead and leave it uncovered in the refrigerator to dry the surface for a better sear., Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven to preserve crispiness; microwave may soften texture., Substitution ideas include swapping smoked paprika for chili powder, Cajun seasoning, or lemon pepper blend., Try avocado or grapeseed oil instead of olive oil for higher smoke point and neutral flavor., This method works well with other mild white fish like cod, sole, or flounder., Add a fresh squeeze of lemon juice just before serving to brighten flavors., Pair with steamed veggies, green salad, rice, quinoa, cauliflower rice, roasted potatoes, or mashed sweet potatoes.