Pat the fish steaks dry with a paper towel and set aside.

In a small bowl, combine salt, pepper, and hawaij. Rub spice mix generously over both sides of the fish steaks.

Heat oil in a large skillet over high heat until the surface shimmers, but does not smoke. To check if the oil is hot enough, insert the end of a wooden spoon into the oil — if it bubbles gently around the wood, the oil is ready. If it bubbles vigorously, it's too hot. If using a thermometer, aim for 350–375°F.

Fry fish steaks for 3-4 minutes per side until golden brown and crispy, but tender inside.

Serve hot with lemon wedges, ideally alongside jachnun.