Click to Enlarge

Prep
1. Trim FISH FILETS cutting off the thin skirt and the thin part at the tail to make fillets fairly uniform in thickness.
2. Make the seasoning by grinding ALL * INGRED very fine and mixing all together.
3. Select a cast iron frying pan and clean it well. Use Comet Cleanser or an even stronger intitutional cleanser like Pro Pride - don't worry about your precious seasoning - this pan'll be seasoned like the fry pans of Hell when you're through here.
4. Run
5. In a sauté pan melt butter and keep warm but not hot.
6. Heat your serving plates in a 200°F oven.
7. Heat your dry cast iron frying pan extremely hot on your hottest burner or over hot coals. It should be well beyond the smoking point of any cooking oil known to man.
8. Working with just so many Fish Fillets as will fit in your frying pan without crowding, dip them both sides in the warm butter, sprinkle both sides liberally with seasoning and pat it in gently with your fingers.
9. Slip the fillets into the super-hot frying pan. Ladle 1 t Butter on top of each (being careful of flare-ups). Fry about 1-1/2 to 2 minutes on the first side until the bottom is blackened, then flip to the other side, ladle on 1 t Butter and fry 1-1/2 to 2 minutes until that side is blackened.
10. Turn out on hot plates and serve at once with lemon wedges and aditional melted butter.
11. If you're doing more than one batch take a big wad of paper towels and wipe the pan very clean before starting the next batch, being careful not to sauté your fingers.