Breaded Catfish With Mushroom Sauce
"Yummy! (Prep time is marinating time)"
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
1
ingredients
-
FOR THE FISH
- 1 (6 -8 ounce) fillet catfish, cod, flounder (or other whitefish)
- 1 teaspoon seafood seasoning (I use Seafood Magic)
- salt & pepper
- lemon slice
- onion, slices
- 1 egg, beaten
- flour (for dredging)
- breadcrumbs (for dredging)
- 2 tablespoons butter (for frying)
-
SAUCE
- 1 -2 tablespoon butter
- 4 ounces mushrooms, sliced
- 1⁄2 onion, sliced
- 1⁄4 cup mushroom broth
- 1⁄4 teaspoon dried marjoram (optional)
- 2 tablespoons sour cream
directions
- Rinse the fish fillet and pat dry. Season with seafood seasoning: about a 1/3 teaspoons on each side. Rub it inches Sprinkle with a little salt & pepper.
- In a dish layer the sliced onions under the fish and lay the lemon sliced on top. Cover with plastic wrap and refrigerate for 1 hour.
- After an hour, discard the lemon and onion slices.
- Dredge the fish in flour, then egg and lastly the breadcrumbs.
- Heat the butter over medium-high heat. Add the fish, cooking on both sides about 5 minutes or so (or until done) being careful not to burn.
- For the sauce: Melt butter over medium heat and add the onions. Cook for a couple minutes then add the mushrooms and cover, cooking for about 5 minutes. Add the broth and marjoram, simmer uncovered until most of the liquid evaporates. Stir in the sour cream and simmer on low until it's a gravy-like consistency.
- Season the fish with fresh lemon juice and smother with the mushroom-onion sauce. Serve immediately.
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RECIPE SUBMITTED BY
Pescetarian. Musician. Cook. Bartender. Wannabe gardener. I aspire to be a rock star and a farmer.
