Although this recipe appeared in
Heat a large, heavy, cast-iron frying pan over a very high heat for at least 10 minutes, or until it is beyond the smoking stage and you can see white ash in the bottom – the pan cannot be too hot for this dish.
While the pan is heating, pour
Dip each fish fillet into the remaining melted butter, coating both sides well. Sprinkle the seasoning mix generously over both sides of the fillets, patting it in with your hands.
Cram as many fillets into the heated frying pan as will fit comfortably in one layer and pour
Serve each fillet while piping hot. Put one fillet and a ramekin of butter on to warmed plates. Accompany with some boiled rice.
© 1991 Keith Floyd estate. All rights reserved.