Make sure the fillets are dry. Completely coat them with flour, but shake off the excess. The pan should be hot before you drizzle in the oil. Don't crowd the pan or overlap the fish. The bottom of each fillet should be touching the hot oil in the pan. Don't move the fish for at least 2 minutes. Give the fillets a chance to brown before flipping. Drain the fried fish on a paper towel lined plate and serve right away.