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["Lightly season the fillets on both sides with 2 teaspoons Essence.", "In a shallow bowl, combine the instant flour and remaining tablespoon of Essence.", "One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.", "Over medium-high heat, warm enough clarified butter to come 1/2-inch up the sides of a large, deep saute pan or skillet to 350 degrees F. Add the fish in batches and cook for 2 minutes on the first side.", "Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes.", "Remove and drain on paper towels.", "Add additional clarified butter, as needed, for the remaining fish.", "Arrange 2 fillets on each of 4 dinner plates and serve with the Dilled Tartar Sauce.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
