The amount of spices you add to the coating all depends on your preferences, so add as much or as little seasoning as you want. You could also try experimenting with other herbs and spices, such as paprika or crushed coriander seeds. For frying, fish can also be coated in a mixture of flour, cornmeal, or breadcrumbs before frying in hot oil. For frying, coat the fish in a mixture of flour, cornmeal, or breadcrumbs before frying in hot oil

The flour will help your fish get crispy while they’re cooking.

You can always use vegetable oil if you don’t have olive oil. Be careful cooking with oil since it could cause a fire if it gets too hot. If it does, turn off the burner right away and cover the pan. [5] X Research source

When you finish cooking your fish, it should easily flake apart and have opaque meat.

If your fish is still underdone, leave it in the pan for another minute before checking it again.

Put any leftover fish into an airtight container and keep it in your fridge for up to 4 days. [9] X Research source

If you can’t leave space between the fish on the tray, split your fillets between multiple pans. Baking paper helps prevent your fish from sticking to the pan.

Try experimenting with other spices like paprika or cayenne pepper if you want some bolder flavors.

You don’t have to use lemon slices if you don’t want to.

If your flathead is under 145 °F (63 °C), then you could get a foodborne illness from eating it. Put the fish back in your oven for another 1–2 minutes before checking it again.

If you have any leftover fish, you can keep it for up to 4 days in your fridge in an airtight container. [17] X Research source

You can also add more seasonings to the breading, such as paprika or cayenne pepper, if you want to enhance the flavors even more.

Don’t keep any leftover eggs or breadcrumbs since they’ve been contaminated with raw fish.

If you don’t have olive oil, you can substitute it for any cooking oil.

The breading will turn golden-brown and the meat should look opaque when you’re finished.

If your fish is still underdone, then leave it on your grill for another 1–2 minutes before testing it again.

Keep any leftover fish in an airtight container inside your fridge for up to 4 days. [26] X Research source