• 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

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.