Trip and Peggy’s Sauteed Catfish Filets

Wash filets and place them on paper towels to dry.  Remove to a platter, cover with lemon juice,  sprinkle both sides with a generous amount of Trip and Peggy’s.  Set aside.  Melt a generous amount of butter in a cast-iron skillet on the stovetop.  Put a couple of tablespoons of flour in a slotted spoon, hold over filets and gently tap the spoon to “dust” filets on one side, placing that side in the skillet when butter is hot.  Repeat “dusting” on top of filets.  Allow to cook until the bottom floured side is light brown (gently raise the filet with a spatula to check), then gently turn over to brown the other side.  Remove from skillet when done, add a little lemon juice and enjoy perhaps the BEST CATFISH YOU HAVE EVER HAD!  You Gotta Do This!