• 1 1/2 lb. catfish fillets, in strips

• 2 tsp. Cajun-style blackened seasoning

• 4 Tbsp. mayonnaise

• 1/2 C. butter

• 1 C. sliced fresh mushrooms

• 1/2 C. chopped fresh parsley

• 1 C. sliced green onions

• 1 lb. small, peeled shrimp

• 2 (10.75 oz.) cans condensed cream of shrimp soup


Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayo.

Place in shallow dish, cover; refrigerate for 1 hr.

In a large skillet, heat 4 Tbsp. butter until it begins to sizzle. Sear fish strips until golden, turning once.

Transfer to 9×13” baking dish; arrange fish in a single layer.

In same skillet, heat remaining 4 Tbsp. butter over med. heat.

Cook & stir mushrooms in butter until golden.

Stir in parsley, green onions, & shrimp. Reduce heat to low; cook until shrimp are pink & tender.

Stir in cream of shrimp soup; blend well. Ladle soup mixture over fish in baking dish.

Bake at 375º for 30 min.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.