RITA FUTRAL
OCEAN SPRING,
MISSISSIPPI
I created this recipe
for a catfish cooking
contest by modifying
a recipe for shrimp
and spaghetti, which
I also developed.
catfish with
lemon-butter sauce
3⁄ 4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1⁄ 2 cup chicken broth or dry white
wine
2 tablespoons lemon juice
1⁄ 4 to 1⁄ 3 cup chopped fresh parsley
1 teaspoon salt
1⁄ 2 teaspoon pepper
11⁄ 2 pounds catfish fillets, cut into
bite-size pieces
16 ounces spaghetti, cooked and
drained
1⁄ 2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional
[ 1] In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring
occasionally, for 5 minutes. Add broth or
wine, lemon juice, parsley, salt and pepper;
cook 3 minutes, stirring occasionally.
[ 2] Add catfish; simmer, uncovered, for 6-8
minutes or until fish flakes easily with a fork.
(Butter sauce will be thin.) Serve over
spaghetti. Sprinkle with Parmesan cheese.
Garnish with lemon and parsley if desired.
Yield: 6-8 servings.
lemon-pepper
catfish
REGINA ROSENBERRY
GREENCASTLE, PENNSYLVANIA
Nothing beats a late supper of grilled catfish after
a hard day’s work.
6 tablespoons lemon juice
1⁄ 4 cup butter, melted
2 teaspoons Worcestershire sauce
4 catfish fillets (about 5 ounces
each)
HUNTING & FISHING COOKBOOK
CATFISH WITH LEMON-BUTTER SAUCE
