I cooked this on WABG's Delta Kitchen on 8/9! Enjoy!
8 U.S. Farm-Raised Catfish Fillets
2 tablespoons Creole seasoning
¼ cup mayonnaise
1 cup fresh mushrooms, sliced
½ cup sliced green onions (chop more for garnish if desired)
¼ cup minced fresh parsley (chop more for garnish if desired)
8 oz. peeled freshwater prawns
2 tablespoons butter
2 (10 oz.) cans Cream of Mushroom soup
2 tablespoons sherry
Salt, white pepper, black pepper and cayenne pepper to taste
2 tablespoons butter (or more if needed)
Angel hair pasta or fettuccini, cooked
Rub the Creole seasoning on each side of the catfish. Spread each side with a thin layer of mayonnaise.
Set aside. Sauté the mushrooms, green onions, parsley, garlic in 2 tablespoons butter for 3-5 minutes.
Add the prawns and sauté until light pink – do not overcook. Remove prawns. Add the soup and sherry
and mix until smooth. Season with the salt, white pepper, black pepper and cayenne pepper. Heat
mixture thoroughly and add prawns last.
Cook the fish in butter in a skillet about 3 minutes per side or until done.
Add cooked pasta to plate and top with sauce. Place cooked fillet on pasta and drizzle with sauce.
Garnish with chopped green onion and/or parsley if desired.