Catfish Lafitte

Name: Catfish Lafitte
Ingredients: 2 large eggs; 1 cup milk; 2 cups all-purpose flour; 1 1/4 teaspoons salt, divided; 1 1/2 to 2 1/2 teaspoons ground red pepper, divided; 4 catfish fillets(about 1 1/2 pounds); Vegetable oil; 12 unpeeled, large fresh shrimp; 1 tablespoon butter or margarine; 2 teaspoons minced garlic; 1/4 cup vermouth; 2 cups whipping cream; 1/4 cup chopped green onions, divided; 2 teaspoons lemon juice; 3 very thin cooked ham slices, cut into strips; Garnish: lemon wedges

16 ingredients

7 steps

Ingredients

2 large eggs
1 cup milk
2 cups all-purpose flour
1 1/4 teaspoons salt, divided
1 1/2 to 2 1/2 teaspoons ground red pepper, divided
4 catfish fillets(about 1 1/2 pounds)
Vegetable oil
12 unpeeled, large fresh shrimp
1 tablespoon butter or margarine
2 teaspoons minced garlic
1/4 cup vermouth
2 cups whipping cream
1/4 cup chopped green onions, divided
2 teaspoons lemon juice
3 very thin cooked ham slices, cut into strips
Garnish: lemon wedges

Directions

1

Whisk together eggs and milk.
2

Combine flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish. Dredge fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
3

Pour oil to a depth of 3 inches into a Dutch oven; heat to 360°. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
4

Peel shrimp, and remove veins,if desired.
5

Melt butter in a large heavy skillet over medium heat; add shrimp and minced garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.
6

Stir vermouth into reserved pan drippings; bring mixture 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 ground red pepper; cook, stirring often, 12 to 15 minutes or until mixture is thickened.
7

Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions, and garnish, if desired.