Recipe: downtown grill catfish lafitte

Downtown Grill Catfish LaFitte

This is one of my favorite ways to prepare catfish. Even those who dislike catfish love it fixed this way.

2 large eggs, beaten
1 cup milk
2 cups all-purpose flour
1 1/4 teaspoons salt, divided
1 1/2 teaspoons ground red pepper, divided
(may need 2 1/2 teaspoons)
4 farm-raised catfish fillets, about 1 1/2 pounds
Vegetable oil
12 large fresh shrimp, unpeeled
1 tablespoon butter or margarine
2 teaspoons minced garlic
1/4 cup sweet 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

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 degrees 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.

Servings: 4

NOTE: I make the sauce first and keep it warm. I then fry the fish and finish the dish.