Catfish and Oyster Stew Recipe

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups cubed catfish fillets (1-inch cubes)
  • 2 tablespoons butter
  • 2 tablespoons minced red onion
  • 1/4 cup sherry wine
  • 2 cups oysters with liquid
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 teaspoon chopped fresh parsley
  • ground black pepper to taste
  1. Mix flour, salt, and white pepper on a plate.
  2. Roll catfish cubes in flour mixture to coat and shake off excess.
  3. Heat butter in a large pot over medium-high heat until melted and bubbling.
  4. Stir in catfish; cook about 20 seconds per side.
  5. Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.
  6. Pour the cream into a small bowl. Ladle about 1/4 of the hot liquid from the pot into the cream; stir to heat the cream evenly. Pour the cream mixture back into the pot; stir. Continue cooking until heated through, being careful not to bring the mixture to a boil, another 5 to 7 minutes.
  7. Ladle into bowls; top with fresh parsley and black pepper to serve.