Has been some time since this was posted and seems to be off the radar at least on my computer. A great recipe for catfish other than the usual. One of my favorite dishs of all time. A little trouble but worth it.

Ingredients - 2 lbs. catfish filets (1 quart bag), Tony Cachere's Seasoning, mayonnaise, butter, 1 package fresh or 1 small can of mushrooms, 1/2 bunch chopped parsley, 1 bunch chopped green onions (tops and all), 3/4-1 lb. peeled and coarsely chopped shrimp, 1 can Cream of Shrimp soup (avail. at Wal-Mart), app. 1/3 cup sour cream, app. 1/3 cup milk.

1. Blot filets to dry. Brush a very thin layer of mayo on each side then sprinkle with Tony C's. Place in flat dish and refrigerate for 1 hr.
2. In large skillet, heat 2 pats of butter and sear fish filets on both sides but don't cook all way through. Remove to flat, greased baking dish.
3. In same pan, add 3 more pats of butter and saute mushrooms, green onions, and parsley. When cooked down somewhat, add shrimp and saute until shrimp begin to turn pink. Add soup, sour cream, and milk stirring into a thick soup-like mixture. Pour this over the filets spreading it on top until evenly covered.

4. Bake at 375 degrees for 30-45 minutes untill bubbling. Don't over bake. Serve over rice.

I've taken to mixing the mayo and the Tony Chachere's and brushing it on the fillets. Saves a step and works out nicely.

That's a good idea. Will remember it.

Great idea Thanks

How do I keep flour on catfish. I mix an egg and milk to soak the fish in then flop it through flour to get a nice coat. I fry it in half inch of boiling grease but the flour seems to disappear. I want some crunchy catfish.

For crunchy catfish... Try frying small strips of fillets
Use panko crumbs or corn meal

Your key is flour first, then egg, then your coating.

How to do it. Rinse briefly under cold running water and pat dry with paper towels. Dredge in flour and shake off the excess then dredge through beaten egg, then whatever outer coating you want. If you want a thicker coating, go back in the egg and the outer coating.

I rubbed in flour then ran it through a bowl of eggs before laying it on the frying pan with already heated grease. I cooked on high 5 minutes each sides rather then a slow simmer like I usually do. Came out crunchy but not too burnt. Best catfish I've ever cooked.

Nice...

Sorry, but that looks nasty. You can't fry fish in a pan with little grease at a low temp. It will be soggy. look soggy, and taste soggy.

Opinions vary

Looks great