CATFISH

This is another one of my old dishes that I would make with my grandma Emma.  This recipe has a couple of changes and updates we never had store-bought bread crumbs or hollandaise sauce.

2 cups chicken broth, 1 lb. large shrimp, 4 T. liquid crab boil, 1/2 cup white onions, chopped, 2 garlic cloves, sliced, 1/4 cup Japanese panko bread crumbs, 1/2 cup salted butter, 2 T. fresh parsley, chopped, 1/2 tsp. fish seasoning salt, 1/4 tsp. white pepper, 4 catfish fillets, 1 cup of hollandaise sauce, 2 T. fresh lemon juice and zest, and 2 T. garlic powder.

Drain, peel, and devein shrimp, and set them aside.  Preheat the oven to 350 degrees.  Get a foil baking dish, add the bed crumbs and 3 tablespoons of broth, soak the bread crumbs until they are soft.  Get a saucepan add the broth, crab boil, and shrimp shells.  Bring to a boil, reduce to a simmer, and cook for 35 minutes.  Cook the shrimp in the broth until they curl and turn orange, set aside.  Add 2 tablespoons of butter, onions and garlic cloves to a skillet.  When the onions are translucent, add the breadcrumb mixture and chopped parsley and mix well.  Add salt and pepper to taste.  Evenly spread the butter, onion, and garlic mixture over the catfish.  Arrange the fish on the bottom of the pan.  Pour the remaining butter on top of the fish. Bake uncovered for 15-20 minutes or until the fish flakes easily with a fork.  Heat the hollandaise sauce, add the shrimp, remaining butter, lemon juice and garlic powder pour this mixture over the fish.