This is so fast and easy. Pre-make the dry ingredients and put them in a jar to make it even easier. For best results, use a well-seasoned cast-iron pan.
- 1 Tbsp. paprika
- 2 Tsp. dry mustard
- 1 Tsp. cayenne pepper
- 1 Tsp.ground cumin
- 1 Tsp. black pepper
- 1 Tsp. white pepper
- 1 Tsp. dried thyme
- 1 Tsp. salt
- 1 Tbsp. brown sugar
- 4 Large lingcod fillets
- 2 Tbsp. real unsalted butter
- Mix together the dried ingredients in a bowl thoroughly. Break up the brown sugar so that it’s not clumpy.
- Preheat the pan on high heat
- While the pan is heating up, apply the dry mix to one side of the fillets. I like to use a teaspoon to spoon the mixture on top of the fillets, then press and spread the dry mix thickly and evenly on the whole side
- Place the fillets, dry mix covered side down, onto the pan. Press them into the pan with your spatula.
- Once you have about a ¼” of cooked whiteness on the bottom of the fillet, turn them.
- Put the butter in the pan and make sure it spreads around to all the fillets.
- Cover and turn the heat to low.
- Let steam in the butter for about 5 minutes and uncover
You’re done. Enjoy!