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Catfish Lafitte

April 19, 2010

Ingredients:

  • 2 large eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons salt, divided
  • 1 1/2 to 2 1/2 teaspoons ground red pepper, divided
  • 4 catfish fillets (about 1 1/2 pounds)
  • vegetable oil
  • 12 unpeeled, large fresh shrimp
  • 1 tablespoon butter or margarine
  • 2 teaspoons minced garlic
  • 1/4 cup vermouth
  • 2 cups whipping cream
  • 1/4 cup chopped green onions, divided
  • 2 teaspoons lemon juice
  • 3 very thin cooked ham slices, cut into strips
  • garnish: lemon wedges

1. combine eggs and milk, stirring until well blended

2. combine flour, 1 teaspoon of salt, and 1/2 teaspoon ground red pepper in a shallow dish. Dredge fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture.

3. pour oil to a depth of 3 inches into a Dutch oven (or deep fryer); heat to 360 degrees. Fry fillets for 6 minutes or until golden; drain on paper towels. Keep warm.

4. Peel fresh shrimp and devein.

5. melt butter in large skillet over medium heat; add shrimp and garlic; cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.

6. Stir vermouth into reserved drippings; bring to a boil and cook for 1 minute. Add whipping cream, 2 tablespoons of green onions, lemon juice, remaining 1/4 teaspoon salt, and 1 to 2 teaspoons ground red pepper; cook, stirring often, 12 to 15 minutes or until sauce is thickened.

7. Place catfish on a serving plate, drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons of green onions.

8. Garnish, if desired.

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