Catfish Pontchartrain

1 (9-11 ounce) catfish fillet
2 ounces butter and oil
1/4 cup seasoned flour
2 tablespoons chopped scallions
Juice from 1/2 lemon
2 ounces shrimp, small pieces
1/4 cup sliced mushrooms
2 ounces sherry wine
1/4 teaspoon Cajun seasoning
1/2 cup good cheese sauce or mornay sauce

Dredge catfish in seasoned flour. Saut in butter starting skin side up. Flip after 5 minutes on each side. Fish will flake and not resist when fully cooked. Remove fish from skillet and remove excess grease from skillet.

Add shrimp, mushrooms, scallions, lemon, Cajun spice, and deglaze pan with sherry wine.

Melt cheese sauce in last and serve over fish.