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Sprinkle catfish strips with blackened fish seasoning.
Spread
catfish with mayonnaise. Place in a shallow dish,
cover, and
refrigerate for 1 hour.
In a large skillet, heat 4 tablespoons butter
until it begins to
sizzle. Sear the fish strips until golden, turning
once. Transfer to
a 9x13 inch baking dish, and arrange fish in a
single layer.
In the same skillet, heat remaining 4 tablespoons
butter over medium
heat. Cook and stir mushrooms in butter until golden.
Stir in
parsley, green onions, and shrimp. Reduce heat
to low, and cook until
shrimp are pink and tender. Stir in cream of shrimp
soup, and blend
well. Ladle soup mixture over fish in baking dish.
Bake at 375F for
30 minutes.
