Layered Catfish Dip ( NOT BAIT EITHER)

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3 cups water
1 pound Catfish fillets
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash garlic salt
1 small onion, chopped
1 12-ounce bottle chili sauce
Parsley (optional)

In a large skillet bring water to a boil. Add Catfish. Return to boil; reduce heat. Cover and simmer gently for 5 to 7 minutes until fish flakes easily. Remove from water. Cool slightly. Flake Catfish; set aside. In a mixing bowl stir together cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt. Stir in chopped onion. To assemble, spread cheese mixture over bottom of a 12-inch plate or shallow serving bowl. Spread chili sauce over cheese layer. Top with cooked Catfish. Garnish with parsley, if desired. Serve with sturdy crackers. Makes 12 servings.

"Backwater Eddy"