Dust the fish with seasoned flour. Preheat a heavy pan to a medium/high setting. Fish will need to be turned during cooking time. For fish fillets with skin on, cook skin side down first for about ¾ of the total time (e.g. 6 mins for 8 min total cooking time) otherwise turn halfway through cooking time.
These times are all approximate guidelines as wild, world class NI seafood comes in all shapes and sizes! To test if your fish is cooked, insert a thin table knife down through one of the ‘seams’ in the thickest part of the flesh (i.e. the natural lines that run through fish flesh). Gently pry the flesh open and make sure the fish is no longer translucent, but opaque (white and creamy for whitefish).