Catfish Lafitte Provided by: Southern Living magazine "'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham" Yields 4 servings. ingredients: 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 directions: 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
