Dip the fish first in buttermilk, then in the flour, shaking to remove excess flour.
Sauté fish for 2-3 minutes per side, depending on thickness of fish.
Remove fish from the pan, drain on paper toweling or a paper bag.
Serve with lemon wedges.
With Browned Butter and Almonds: After the fish is cooked through, place on a hot serving dish and keep warm. Clean out the pan and add about 3 TBSP butter. Cook the butter over medium heat until it is lightly browned, adding 2 TBSP slivered almonds just as the color of the butter is turning. Pour the browned butter and almonds over the fish.
With Herbs and Butter: Follow directions above, but adding chopped chives and parsley (or chopped sweet marjoram or chirvil) to the butter. Sauté the herbs with the butter for 30 seconds. Pour the herb butter over the fish before serving.