INGREDIENTS:

1 1/2 POUNDS CATFISH FILLETS, CUT IN STRIPS

2 TSP CAJUN-STYLE BLACKENED SEASONING

4 TBSP MAYONNAISE

1/2 CUP BUTTER

1 CUP SLICED FRESH MUSHROOMS

1/2 CUP SLICED GREEN ONIONS

1 POUND SMALL,PEELED SHRIMP

2 CANS CONDENSED CREAM OF SHRIMP SOUP

DIRECTIONS:

1. SPRINKLE CATFISH STRIPS WITH BLACKENED FISH SEASONING THEN SPREAD CATFISH WITH MAYONNAISE. REFRIGERATE FOR AN HOUR.

2. SEAR FISH STRIPS UNTIL GOLDEN THEN COOK AND STIR MUSHROOMS IN BUTTER UNTIL GOLDEN.

3. STIR IN PARSLEY,GREEN ONIONS, AND SHRIMP THEN STIR IN CREAM OF SHRIMP SOUP AND BLEND WELL.

4.LADLE SOUP MIXTURE OVER FISH IN BAKING DISH.

INGREDIENTS:

1 PIECE CATFISH,FILLET

1 TBSP BAGOONG

CALAMSI

1/2 VINEGAR

CHOPPED MUSTARD

1 TBSP SUGAR

SALT AND PEPPER

DIRECTIONS:

1. DEEP FRY CATFISH THEN MIX CALAMNSI, VINEGAR, SUGAR, PEPPER, AND SALT

2. POUR MIXTURE ON CHOPPED MUSTARD

3.PLACE BAGOONG ON TOP.