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 image placeholder

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
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