Heat a cast iron skillet over med/high heat.

Heat the butter/oil combination to high heat but not to smoking/burning; you will know the fat mixture is hot enough when you put a corner of the fish in and you see little bubbles (see note below).

Pat fish dry with paper towels before adding Cajun Spice Mix.

Dust the fish with as much Cajun Spice Mix as you desire, if the fish fillets have flesh on both sides, I dust both sides; if one side is flesh and the other side is skin, only put the spice mix on the flesh side. Get my Cajun Spice Mix Camping Recipe here https://www.campingforfoodies.com/cajun-spice-mix-camp-recipes/

Cook in fat with skin side in the pan first, when it is browned, turn over and cook remaining side.

When the spice mix is browned and the fish flakes easily, it is done (don’t overcook it.)

Depending on your elevation and the thickness of the fish, you will probably only need to cook this about 6 minutes total.

Serve with Cajun Cream Sauce, get that recipe here https://www.campingforfoodies.com/cajun-cream-sauce-camping-recipe/