Downtown Grill-style Catfish LaFitte
- 2 large eggs, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 1 1/4 tsp salt, divided
- 1 1/2 tsp ground red pepper, divided (may need 2 1/2 tsp)
- 4 farm-raised catfish fillets, about 1 1/2 lbs.
- Vegetable oil
- 12 large fresh shrimp, unpeeled
- 1 Tbsp butter or margarine
- 2 tsp minced garlic
- 1/4 cup sweet vermouth
- 2 cups whipping cream
- 1/4 cup chopped green onions, divided
- 2 tsp lemon juice
- 3 very thin cooked ham slices, cut into strips
- Garnish: lemon wedges
Combine eggs and milk, stirring until well blended.
Combine flour, 1 teaspoon salt, and 1/2 teaspoon red pepper in a shallow dish. Dredge fish in flour mixture; dip in milk mixture. Dredge again in flour mixture.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 360° F. Fry fish 5 to 6 minutes or until golden; drain on paper towels. Keep warm.
Peel shrimp; devein, if desired. Melt butter in a large skillet over medium heat; add shrimp and garlic, and cook until shrimp turn pink, stirring often. Remove shrimp, reserving drippings.
Stir vermouth into reserved drippings; bring to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining 1 to 2 teaspoons red pepper; cook 12 to 15 minutes or until sauce is thickened, stirring often.
Place catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions. Garnish, if desired.Makes 4 Source:
Submitted by: Recipe Group Member
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