Clean and gut the fish, removing the head and tail. Rinse well and pat dry with paper towels.

In a large bowl, mix together the flour, salt, black pepper, and paprika.

Dredge the fish in the flour mixture, shaking off any excess.

In a large frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.

Working in batches, fry the fish for 2-3 minutes on each side or until golden brown and crispy.

Using a slotted spoon, transfer the fried fish to a paper towel-lined plate to drain off any excess oil.

Serve hot with lemon wedges.