Breaded Catfish With Mushroom Sauce

Yummy! (Prep time is marinating time)

• Ready In: 1 hr 15 mins
• Serves: 1

Ingredients

• FOR THE FISH

• 1 (6 -8 ounce)  fillet  catfish, cod, flounder (or other whitefish)
• 1  teaspoon  seafood seasoning (I use Seafood Magic)
•  salt & pepper
•  lemon slice
•  onion, slices
• 1  egg, beaten
•  flour (for dredging)
•  breadcrumbs (for dredging)
• 2  tablespoons butter (for frying)

• SAUCE

• 1 -2  tablespoon butter
• 4  ounces mushrooms, sliced
• 1⁄2 onion, sliced
• 1⁄4 cup  mushroom broth
• 1⁄4 teaspoon dried marjoram (optional)
• 2  tablespoons sour cream

Directions

1. Rinse the fish fillet and pat dry. Season with seafood seasoning: about a 1/3 teaspoons on each side. Rub it inches Sprinkle with a little salt & pepper.
2. In a dish layer the sliced onions under the fish and lay the lemon sliced on top. Cover with plastic wrap and refrigerate for 1 hour.
3. After an hour, discard the lemon and onion slices.
4. Dredge the fish in flour, then egg and lastly the breadcrumbs.
5. Heat the butter over medium-high heat. Add the fish, cooking on both sides about 5 minutes or so (or until done) being careful not to burn.
6. For the sauce: Melt butter over medium heat and add the onions. Cook for a couple minutes then add the mushrooms and cover, cooking for about 5 minutes. Add the broth and marjoram, simmer uncovered until most of the liquid evaporates. Stir in the sour cream and simmer on low until it's a gravy-like consistency.
7. Season the fish with fresh lemon juice and smother with the mushroom-onion sauce. Serve immediately.