3 T Butter or margarine 5 ea Garlic clove, chopped 3 ea Green onions, chopped 2 ea Catfish fillets, large 1/3 c Flour 4 ea Mushrooms, large, sliced 3 oz Beer, light 1/2 ea Lemon 1 x Worcestershire sauce 1 x Rice, white Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly flour catfish, add to pan with mushrooms. Pour in beer and treat fillets with juice of of half a lemon. Add a couple of drops of Worcestershire. Saute over medium heat, turning, until brown on both sides. Serve on hot plates with rice. Use pan-gravy over the rice. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88