jhef, i started this about 3 years ago and never deep fry anymore. i started blackening. use the propane cooker/turkey fryer burner that gets hot as haydees. a cast iron skillet get it hot before you start. i have no way of knowing how hot but i dont have the gas wide open. use either olive oil or real butter. i think butter tastes better and i think real butter is healthier than vegetable spread. but melt the butter and put in a bowl. i used to put a little in the skillet and not dip the fillet into already melted butter but i have better luck melting it now. anyway dip the fillet and sprinkle some seasoning on it. Tony Chacheres is what i started with, its ok just very strong and salty. i found some stuff at a local grocery store( "Ragin' Cajun*" Fixin's . all purpose Cajun Seasoning- original- more spice less salt). In a red shaker/container with a yellow top. i bought several of these because i never see it anywhere else. lightly season out of the butter and slap it on the skillet. you must do this outside! smoke will fill the house. you might get a flame up with the butter or oil but should be too hard to put out because you have a small amount of butter compared to the deep fry. it takes about a minute on each side and you might add a pat of butter if the skillet is drying out fast. it doesnt stick because the oil/butter creates a space between the skillet and fish like it dont even touch it but use a good flat spatchula. you start with a bag of fillets and keep experimenting you will figure it out.