In a small bowl, combine all the dry ingredients, mix well and set aside
Pat the fish, chicken, shrimp or other protein with paper towels to remove moisture.
Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get VERY smoky, so turn on the exhaust fan and turn off the smoke detector! If you have an outdoor kitchen like I do, cook it outside using a gas burner.
Brush melted butter on one side of each fillet so it’s well coated. Sprinkle the spice mix generously on and evenly on the fish, patting it on by hand.
When the skillet is heated, place the fillets inside the skillet with the seasoned side facing down.
Be sure not to crowd the pan. Brush each fillet with more butter and generously apply seasoning.
Cook, uncovered, until the underside looks charred (about 2 minutes). Turn the fillets over and cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately.
Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen,” William Morrow, 1984
Ingredients
Directions
In a small bowl, combine all the dry ingredients, mix well and set aside
Pat the fish, chicken, shrimp or other protein with paper towels to remove moisture.
Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get VERY smoky, so turn on the exhaust fan and turn off the smoke detector! If you have an outdoor kitchen like I do, cook it outside using a gas burner.
Brush melted butter on one side of each fillet so it’s well coated. Sprinkle the spice mix generously on and evenly on the fish, patting it on by hand.
When the skillet is heated, place the fillets inside the skillet with the seasoned side facing down.
Be sure not to crowd the pan. Brush each fillet with more butter and generously apply seasoning.
Cook, uncovered, until the underside looks charred (about 2 minutes). Turn the fillets over and cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately.