This spice recipe has moderate heat; if you like it hotter then add more cayenne. Look for Worcestershire powder or buy it online at my favorite spice store
My Spice Sage here. Or for convenience, feel free to use your favorite store-bought Cajun/Creole spice rub. When I say “very hot” skillet, I mean screaming, scorching, searing hot skillet. I use catfish, but any flaky, white boneless fish fillets (redfish, flounder, trout, etc) will work deliciously. The fish fillets should be uniform in thickness and not too thick; the thickness will dictate how long it will take to cook; the fish will flake easily when done. Use the largest cast-iron skillet you have and you should be able to cook more than one fillet at a time. A well-seasoned skillet will prevent sticking, but once the fish hits the iron, do not move it around, or it may break up. In between cooking each fillet, be sure to use a spatula to scrape up any bits and pieces, and wipe the skillet clean so that it doesn't burn.