This is another one of those old dishes I would make with my grandma. This recipe has a couple of changes and updatessuch as we never had store bought bread crumbs or hollandaise sauce.
2 cups chicken broth, 1 lb. large shrimp, 1 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, 3 catfish fillets, 1 cup hollandaise sauce
Drain, peel, and devein shrimp, set them aside. Preheat the oven to 350 degrees. Get out a foil baking dish. Get out the bed crumbs and 1 tablespoon of broth, soak the bread crumbs until they are soft. Get out 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. Get out a skillet, add 2 tablespoons of butter onions, and garlic cloves. When the onions are translucent add the breadcrumb mixture, and chopped parsley, and mix well. Add salt and pepper to taste. Spread the butter, onion, and garlic mixture over the catfish. Roll the catfish and hole together with a toothpick. Arrange the fish on the bottom of the pan. Pour the remaining butter on top of the fish. Cook for 23-25-minutes or until the fish flakes easily with a fork. Heat the hollandaise sauce add the shrimp, pour over the fish.