Here fishy fishy

I like my fish spicy, so I coated it pretty liberally with Tony Chachere’s seasoning.  Melted some butter in a large non-stick skillet over medium-high heat.  If you use a non-stick pan you need very little butter, anywhere from 1 tsp to 1 tbsp depending on preference.  The high heat, butter, and seasoning work together to create a thin crispy layer.

Into the pan they go.  Flip at three minutes and cook three minutes more.