catfish lafitte recipe

Discussion in 'Recipes' started by snorton938, Apr 14, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Catfish Lafitte
    Provided by: Southern Living magazine

    "'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham"

    Yields 4 servings.


    2 eggs
    1 cup milk
    2 cups all-purpose flour
    1 1/4 teaspoons salt, divided
    1 1/2 teaspoons ground red pepper, divided
    4 (6 ounce) fillets catfish
    vegetable oil
    12 unpeeled, large fresh shrimp
    1 tablespoon butter or margarine
    2 teaspoons minced garlic
    1/4 cup white vermouth
    2 cups whipping cream
    1/4 cup chopped green onions, divided
    2 teaspoons lemon juice
    3 slices thinly sliced cooked ham, cut into strips
    Garnish: lemon wedges


    1 STIR together eggs and milk.
    2 COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.
    3 DREDGE fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
    4 PEEL shrimp, and devein, if desired.
    5 MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink. Remove shrimp, and set aside, reserving drippings in skillet.
    6 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 red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.
    7 ARRANGE catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions. Garnish, if desired.

    Makes 4 servings

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