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Wash fish under cold running water, then pat dry with paper towels.
Drizzle with lemon juice and season with salt on both sides.
Combine flour and five-spice powder in a shallow bowl.
Dip fish fillets into flour mixture to coat on both sides.
Heat canola and sesame oils in a large skillet over medium heat.
Add fish and pan-fry for 2 to 3 minutes.
Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 2 to 3 more minutes.