Paul Prudhomme's Bronzed Catfish

This one comes from his book, "A Fork in the Road."

• Ready In: 13 mins
• Serves: 4

Ingredients

• 4  catfish fillets, about 3/4 inch thick
• 1  teaspoon salt
• 3⁄4 teaspoon dried sweet basil leaves
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried oregano leaves
• 2  tablespoons butter, melted
• 1  tablespoon lemon juice

Directions

1. Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
2. Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
3. Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.