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Catfish Barrios

6 Fresh mushrooms
1 sm Onion
4 Stalks celery
1 Block butter
2 lb Catfish
Salt, Pepper, Parsley flakes
1 tb Flour
1 c White cooking wine


Slice mushrooms, onions and celery paper thin. Place butter in deep frying pan and melt. Add mushrooms, onions and celery. Cook on low fire until tender. Add flour and wine to make gravy. Add salt and pepper to taste. When gravy begins to bubbble, add fish which has been salted and peppered. Cook until fish is firm. Serve with fresh hot French bread and ice cold beer.


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