Ingredients Edit

Directions Edit

  1. Brown finely-chopped garlic and onion in butter, sizzling hot.
  2. Lightly flour catfish, add to pan with mushrooms.
  3. Pour in beer and treat fillets with juice of half a lemon.
  4. Add a couple of drops of Worcestershire.
  5. Saute over medium heat, turning, until brown on both sides.
  6. Serve on hot plates with rice.
  7. Use pan-gravy over the rice.
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