12 ounces cream cheese, softened 2 tablespoons mayonnaise 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice Dash of garlic salt 1 small onion, finely chopped 1/2 cup water 1/4 teaspoon salt 1 pound catfish fillets 1/2 cup chili sauce Paprika (optional)
Combine first 5 ingredients; beat at medium speed with electric mixer until smooth. Stir in chopped onion. On a serving platter, spread cream cheese mixture into a 6-inch circle, and pinch up a small rim. Cover and chill at least 3 hours.
Combine water and salt in a large skillet; bring to a boil, and add fish. Cover, reduce heat, and simmer 10 to 15 minutes or until fish flakes easily with a fork.
Drain and flake fish with a fork; chill.
To serve, spoon chili sauce over cream cheese mixture; top with fish. Sprinkle with paprika, if desired.
