Catfish Lafitte Recipe

Catfish Lafitte Recipe

  • 2 eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons salt, divided
  • 1 1/2 teaspoons ground red pepper, divided
  • 4 (6 ounce) fillets catfish
  • vegetable oil
  • 12 large unpeeled fresh shrimp
  • 1 tablespoon butter or margarine
  • 2 teaspoons minced garlic
  • 1/4 cup white vermouth
  • 2 cups whipping cream
  • 1/4 cup chopped green onions, divided
  • 2 teaspoons lemon juice
  • 3 slices thinly sliced cooked ham, cut into strips
  • Garnish: lemon wedges
  1. STIR together eggs and milk.
  2. COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.
  3. DREDGE fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
  4. PEEL shrimp, and devein, if desired.
  5. MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink. Remove shrimp, and set aside, reserving drippings in skillet.
  6. 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 red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.
  7. ARRANGE catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions. Garnish, if desired.
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