Are sea bass fillets meant to be crisp on the flesh side when fried? I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking.

This led to the flesh side being slightly yellowed and crisp, which seems strange. Have I been led unwittingly into some form of cooking faux-pas, or is all as it should be?
If you want to avoid getting the flesh side crispy start pre-heating the oven and a frying pan, then fry it skin side down for a few minutes, turn it and fry it just briefly on the flesh side, then transfer to a baking dish and finish it for a few minutes in the oven. Keep the skin side up and place it high in the oven to ensure the skin stays crispy.