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.