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: