Paul Prudhomme'S Bronzed Catfish - cooking recipe

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

Preparation

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.
Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
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.