Wash fillets in cold water and pat dry. Sprinkle with salt and pepper.
Dredge fillets in a flour, garlic powder, Cajun seasoning mixture.
Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts.
Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
Add lemon juice.
Options for additional flavor:
Pour in capers, liquid and all.
Tomato based topping, like a jar of "bruschetta" topping.