Catfish Lafitte

Directions

1. 1
   Combine eggs and milk in mixing bowl; stir until thoroughly blended.
2. 2
   Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
3. 3
   Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
4. 4
   Rinse catfish fillets; pat dry with paper towels.
5. 5
   Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
6. 6
   When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
7. 7
   Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
8. 8
   Meanwhile, melt butter in large skillet over medium heat.
9. 9
   Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
10. 10
    Remove shrimp and set aside; add vermouth to drippings in skillet.
11. 11
    Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
12. 12
    Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
13. 13
    To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.